Name: Gnocchetti Sardi with tomato sugo, broccolini and pecorino
Yield: 4
Ingredients: 300 gm dried gnocchetti sardi (see note); 1 tbsp extra-virgin olive oil; 3 golden shallots, finely chopped; 4 garlic cloves, crushed; 2 small red chillies, finely chopped; 350 gm (about 2 bunches) broccolini; 400 gm Mutti tomato passata; To serve: coarsely torn basil and oregano; To serve: finely grated Pecorino Sardo

Gnocchetti Sardi with tomato sugo, broccolini and pecorino

A fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.

Ingredients

300 gm dried gnocchetti sardi (see note)

1 tbsp extra-virgin olive oil

3 golden shallots, finely chopped

4 garlic cloves, crushed

2 small red chillies, finely chopped

350 gm (about 2 bunches) broccolini

400 gm Mutti tomato passata

To serve: coarsely torn basil and oregano

To serve: finely grated Pecorino Sardo

Method

Main

Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).

Meanwhile, heat olive oil in a deep frying pan over medium heat, add shallots and garlic and stir occasionally until tender (5-7 minutes), then add chilli and broccolini and stir occasionally until starting to soften (3-5 minutes). 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.

Drain pasta, reserving 100ml water, then add both to sauce, tossing until pasta is coated. Serve hot, scattered with Pecorino Sardo.