A typical pasta from Puglia, a region in Italy where our oils come from.
During the trips to our farmers in Italy we try to enjoy this beautiful culture and its excellent food as much as possible. This dish is a gem from Puglia, so I had to enjoy it one evening. This is the recipe for this tasty pasta for about 5 portions. Read on for a variation tip known to the Italians.
100 ml Olive oil Every Day
100 grams of sardines
50 grams of anchovy fillets in olive oil (preferably Sicilian), drained
6 cloves finely chopped garlic
500 grams of dried orecchiette
1 long red chili pepper, finely chopped
2 tbsp finely chopped flat parsley
1 lemon, finely grated zest
Handful of almonds
Chili pepper olive oil
Heat a large frying pan over medium heat. Add Olive oil Every Day, sardines, anchovy, garlic and chili pepper and stir until the fish falls apart, about 1 to 2 minutes. Cook the orecchiette in a large pan with boiling water al dente, about 10 to 12 minutes. Drain and save 50 ml of pasta water. Add the pasta water to the anchovy mixture together with the parmesan cheese, parsley and lemon zest. Add a little pasta water and season to taste.
Serve the pasta preferably in a deep plate. Spice the dish with our Chili pepper olive oil and finish with the almonds.
Variation tip: Do you like vegetables? Add 500 grams of broccoli to the dish. Cut into pieces, blanch for a moment and add it to the anchovy mixture.