Casarecce with sweet and sour broccoli rabe


  • Serves 4 people

  • 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 (¼ cup) pinenuts, roasted
  • To serve: grated pecorino, optional
01   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.
02   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.
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