Pasta Arrabiata With Anchovies and Pecorino
This fiery red pasta gets a delicious umami kick from the anchovies and pecorino cheese.

Ingredients
Pasta Arrabiata With Anchovies and Pecorino
Calculate Dish Cost
Cook Pasta
Sauce

Cook Pasta
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Olive Oil 10.0 g
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Penne 500.0 g
Sauce
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Red Chillies, chopped 250.0 g
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Garlic, chopped 20.0 g
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Shallot, chopped 80.0 g
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Olive Oil 30.0 g
Preparation
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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.
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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.
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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.