Orecchiette with anchovies, cavolo nero and caramelised onions
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2
onionsfinely chopped
- olive oil
- butter
- 200g orecchiette
- 4 anchovies in olive oildrained and cut into pieces
- 100g cavolo nerolarge stalks discarded and leaves shredded
Nutrition: per serving
- kcal455low
- fat7.7g
- saturates3.4g
- carbs80.4g
- sugars8.6g
- fibre5.7g
- protein13g
- salt1g
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.
