ORECCHIETTE WITH CAVOLO NERO, ANCHOVIES & PANGRATTATO
Pangrattato - toasted, crunchy breadcrumbs - add texture to this festive pasta dish. Serve them at the table to ensure they're at peak crispness
Provided by Cassie Best
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Meanwhile, heat 1 tbsp oil in a large frying pan and add the breadcrumbs. Toast until they are golden and crispy, then tip out onto a plate and set aside. Wipe the pan clean with kitchen paper.
- Heat another 2 tbsp oil in the pan and add the chilli, garlic and anchovies. Sizzle for 1-2 mins but don't let the garlic brown. Add a drizzle of the oil from the anchovies, stir and set the pan aside.
- When the pasta has 2 mins to go, add the cavolo nero. Remove a cup of cooking water before draining the pasta, then tip it into the frying pan and return to the heat. Add a splash of cooking water, the remaining 1 tbsp oil (along with another drizzle from the anchovies if the pasta looks dry) and the lemon zest and juice. Season well and cook for 1-2 mins, tossing everything together and adjusting the seasoning if necessary. Serve in bowls scattered with the pangrattato.
Nutrition Facts : Calories 444 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
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