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How To make Orechiette Pasta with Red Onion
3 tb Virgin olive oil
3 md Red onions peeled/sliced
1 c Water
1 lb Orechiette pasta
1 cn Flat anchovies in oil (1/4"
Pieces) 2 ts Chopped garlic
1/4 c Chopped fresh oregano
1/2 ts Salt
1/2 ts Black pepper
Parmesan cheese Bring about 3 quarts of water to a boil in a pot. Meanwhile, heat the oil in a large saucepan. When it is hot, add the onions and 1 cup water; mix well and bring the mixture to a boil. Then reduce the heat to low, cover and cook for 10 minutes, until the water evaporates. Remove the lid and cook the onions for 5 minutes over high heat, stirring occasionally, until lightly browned. Add the pasta to the boiling water and return the water to a boil, stirring the pasta occasionally at first so it doesn't stick together or to the pot. Cook the pasta for 12 minutes, or until firm to the bite (al dente). Remove 3/4 cup of the pasta cooking liquid from the pot and reserve it. Add the anchovies, garlic and oregano to the onions in the saucepan, mix well and stir in the salt, pepper and the reserved pasta cooking liquid. Drain the pasta well and add it to the onion mixture. Toss to mix, then divide among 6 plates. Serve topped with the parmesan.
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INGREDIENTS
2-3 Tbs olive oil
3 yellow onions, thinly sliced
4-6 garlic cloves, minced
8 oz fresh mushrooms, sliced
1 Tbs fresh thyme
1/2 cup dry white wine, optional (replace with water or more broth, if desired)
2 Tbs all-purpose flour
2 cups broth (beef or vegetable broth)
2 cups water
12 oz dry orecchiette or other pasta
1 Tbs vinegar
Salt and freshly black pepper, to taste
Fresh thyme or other fresh herbs for garnish (optional)
Recipe credit:
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SPICY Sausage Pantry Pasta in 15 minutes!
A really impressive pasta dinner that you more than likely have the ingredients for hanging out in your kitchen cupboards already! Add some good quality sausage meat to the mix and you have a dark and spicy ragu in minutes.
Ingredients:
2 tablespoons olive oil, plus more for drizzling
1 onion, finely chopped
450g Italian sausage, casings removed
1 garlic clove
1 tsp dried oregano
1 tsp chilli flakes
1 tsp fennel seeds
1 x 400g tin cherry tomatoes
450g spaghetti
25g pecorino cheese
Small handful basil leaves
Sea salt and ground black pepper
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Babe wanted Orecchiette with broccoli
Recipe
Makes 4 large servings
Ingredients
- 2 heads broccoli
- 500g Orecchiette
- 4 tbsp good olive oil (you can use less if you want)
- 1 red onion, sliced thin
- 3 large garlic cloves, smashed
- Pinch of chilli flakes (use 2 if you like it spicy)
- 4 anchovies (optional but if you’re not vegetarian or vegan I highly recommend it)
- Zest of one lemon and juice of ½ lemon
- 400ml veg stock (any stock will do, you can also use the pasta water)
- 100g pecorino
- 100g toasted pine nuts (optional, small toasted croutons also work very well)
Method
1. Put two pots of water on the stove, bring to a boil and season both pots well with salt.
2. Cut your broccoli florets into small pieces and blanch in one of the pots of boiling water until fork-tender.
3. Cook your pasta in the other pot of boiling water using the packet instructions for time (normally around 10 minutes).
4. Toast your pine nuts in a large fry pan and set aside.
5. While your pasta is cooking, sauté your onion, garlic, chilli flakes, and anchovies with a little salt until the onions are translucent and the anchovies have melted.
6. Add your drained cooked broccoli to the pan and saute for two minutes.
7. Add the broth to the pan with the broccoli and reduced by half.
8. Once your pasta is ready, drain and add to the sauce. Then add grated pecorino, lemon juice and zest, and season with salt and pepper.
9. Garnish the pasta with the toasted pine nuts some more pecorino and a nice glug of good quality olive oil. Bon appetit!