Orecchiette with anchovies and asparagus
This is one of my favourite quick meals. Broccoli florets can preplace the asparagus. Orecchiette is a distinctive Puglian pasta roughly shaped like small ears — hence the name.
- Cook the orecchiette according to the packet instructions. Add the asparagus during the last 2-3 minutes.
- Meanwhile, heat the olive oil plus 1 tablespoon of the oil from the anchovies in a frying pan. Add the garlic and chilli and gently cook for 2-3 minutes. Add the anchovies, lemon rind and juice. Cook for 1-2 minutes until the anchovies are mushy. Add the breadcrumbs and stir well.
- Drain the pasta and asparagus well. Add to the frying pan and mix well.
More pasta from Jan