Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Orecchiette with anchovies, cavolo nero and caramelised onions
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 onions, finely chopped
- olive oil
- butter
- 200g orecchiette
- 4 anchovies in olive oil, drained and cut into pieces
- 100g cavolo nero, large stalks discarded and leaves shredded
Method
- STEP 1
Fry the onions in a drizzle of olive oil and a knob of butter on a medium heat until they’re golden and caramelised. This will take about 30 minutes, so be patient. Add a splash of water to the pan if they’re sticking or catching, as this will help to soften them.
- STEP 2
Meanwhile, cook the orecchiette in boiling salted water for 10-13 minutes, or until tender, then drain, keeping a small cupful of the pasta water.
- STEP 3
Add the cavolo nero and anchovies to the onions and fry for a minute until the leaves have wilted and the anchovies melt into the onions. Add another knob of butter if the onions are sticking.
- STEP 4
Tip in the drained pasta and a splash of the cooking water. Season well, and toss to coat the pasta.
