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Recipe

Gnocchetti Sardi with tomato sugo, broccolini & pecorino

This rich and delicious vegetarian pasta dish is bursting with flavour without skimping on greens.

Jun 16, 2015 10:54pm
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 300 gram dried gnocchetti sardi
  • 1 tablespoon extra virgin olive oil
  • 3 shallots, finely chopped
  • 4 clove garlic, crushed
  • 2 small red chillies, finely chopped
  • 350 gram (about 2 bunches) broccolini, cut into florets
  • 400 gram tomato passata
  • coarsely torn basil and oregano, to taste
  • finely grated pecorino cheese, to serve

Method

  • 1
    Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).
  • 2
    Meanwhile, heat olive oil in a deep frying pan over medium heat, add shallots and garlic and stir occasionally until tender (5-7 minutes). Add chillies and broccolini and stir occasionally until starting to soften (3-5 minutes).
  • 3
    Add tomato passata, toss to combine, then cover and cook until broccolini is tender (3-5 minutes). Stir in basil and oregano and season to taste.
  • 4
    When pasta is ready, drain, reserving 100ml water, then add both to sauce, tossing until pasta is coated. Serve hot, scattered with pecorino.

Notes

Gnocchetti sardi, a pasta also known as malloreddus, is made to look like traditional potato gnocchi. It’s available at select delicatessens, but if you can’t find it, substitute it with small pasta shells or penne.

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