Name: Casarecce with sweet and sour broccoli rabe
Yield: 4
Ingredients: 300 gm casarecce or orrechiette; ¼ cup olive oil; 2 onions, thinly sliced; 3 cloves of garlic, thinly sliced; 6 anchovies, coarsely chopped; 1 tsp caster sugar; 1 tbsp sultanas; 2 tsp white wine vinegar; 350 gm broccoli rabe, trimmed and coarsely chopped; 40 gm pinenuts, roasted (¼ cup); To serve: grated pecorino, optional

Ingredients

300 gm casarecce or orrechiette

¼ cup olive oil

2 onions, thinly sliced

3 cloves of garlic, thinly sliced

6 anchovies, coarsely chopped

1 tsp caster sugar

1 tbsp sultanas

2 tsp white wine vinegar

350 gm broccoli rabe, trimmed and coarsely chopped

40 gm pinenuts, roasted (¼ cup)

To serve: grated pecorino, optional

Method

Main

1.Cook pasta in boiling salted water until al dente. Meanwhile, heat oil in a large frying pan, add onions and cook over medium heat for 3 minutes or until soft, then add garlic and anchovies and cook, stirring occasionally, for another 3 minutes or until anchovies dissolve. Sprinkle over sugar, add sultanas and vinegar, stir and cook for 2 minutes or until sultanas are plump. Add broccoli rabe and pinenuts, then cook for 3 minutes or until rabe wilts.

2.Drain cooked pasta, then add to broccoli rabe in pan and cook, stirring, for 2 minutes or until well combined. Season to taste with salt and black pepper and serve immediately, with pecorino passed separately, if using.

Styling by Andy Harris