Pasta Arrabiata With Anchovies and Pecorino

Name: Pasta Arrabiata With Anchovies and Pecorino
Yield: 10
Ingredients: 10.0g Olive Oil; 500.0g Penne; 600.0ml Knorr Pronto Italian Tomato Sauce 2KG; 250.0g Red Chillies, chopped; 20.0g Garlic, chopped; 80.0g Shallot, chopped; 30.0g Olive Oil

This fiery red pasta gets a delicious umami kick from the anchovies and pecorino cheese.

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Cook Pasta

Olive Oil 10.0 g
Penne 500.0 g

Sauce

Knorr Pronto Italian Tomato Sauce 2KG 600.0 ml
Knorr Pronto Italian Tomato Sauce 2KG

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Per Piece (Can) RM0.00

Per Carton (6 x 2 kg) RM0.00

Product added to cart: Knorr Pronto Italian Tomato Sauce 2KG

Recommended Retail Price
Red Chillies, chopped 250.0 g
Garlic, chopped 20.0 g
Shallot, chopped 80.0 g
Olive Oil 30.0 g

Western

Main Course

Noodle

This fiery red pasta gets a delicious umami kick from the anchovies and pecorino cheese.

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Preparation

Cook Pasta
- Boil the pasta el dente in water with salt until 3/4 of the cooking time.
- Mix with some olive oil and let it cool down on a tray.
Sauce
- Fry the onion and garlic in olive oil.
- Add the chopped chilies and stew for 3 minutes on a slow fire.
- Add the Knorr Pronto Italian Tomato Sauce simmer for 5 minutes.
- Season with salt and black pepper.
Assemble
- Reheat the pasta in the sauce, let the sauce soak into the pasta.
- Plate the pasta penne and decorate with anchovies fillet for a nice salty taste.
- Finish with thin slices of pecorino cheese and fresh basil.
- Add a few extra drops of olive oil on top. Ready to serve.