Gnocchetti Sardi with tomato sugo, broccolini and pecorino


  • Serves 4 people

  • 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 tomato passata
  • To serve: coarsely torn basil and oregano
  • To serve: finely grated Pecorino Sardo
01   Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions until al dente (10-12 minutes).
02   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.
03   Drain pasta, reserving 100ml water, then add both to sauce, tossing until pasta is coated. Serve hot, scattered with Pecorino Sardo.
Note Gnocchetti Sardi, a pasta also known as malloreddus, is available at select delicatessens.
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