Orecchiette with burrata, chilli and anchovy

Name: Orecchiette with burrata, chilli and anchovy
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 180g dried orecchiette; 2 tbsp extra-virgin olive oil; Pinch chilli flakes; 2 tbsp panko breadcrumbs; 30g tin anchovy fillets in oil; 3 garlic cloves, finely sliced; ½ red chilli, finely sliced; 1 lemon; ½ bunch parsley, chopped; 1 burrata, at room temperature

2 Reviews

Portion size: Serves 2
Hands-on time 30 min
Difficulty: easy

Pollyanna Coupland

Food producer, delicious.

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This easy Puglian-inspired pasta combines two of the region’s most famous products – creamy burrata cheese and orecchiette pasta. With chilli for heat, lemon for zing, anchovy for depth and pangrattato (fried breadcrumbs) for crunch, it’s an encapsulation of all the best things about simple, speedy Italian cooking. One to make when you want to impress without spending ages in the kitchen.

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Ingredients

180g dried orecchiette
2 tbsp extra-virgin olive oil
Pinch chilli flakes
2 tbsp panko breadcrumbs
30g tin anchovy fillets in oil
3 garlic cloves, finely sliced
½ red chilli, finely sliced
1 lemon
½ bunch parsley, chopped
1 burrata, at room temperature

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Method

Bring a pan of heavily salted water to the boil. Add the orecchiette and cook for 8-10 minutes.
Meanwhile, put a large frying pan over a medium heat. Add the olive oil, chilli flakes and breadcrumbs, then cook, stirring constantly, for 3-5 minutes or until the breadcrumbs have crisped and turned brown. Tip them out into a bowl, then wipe out the pan and put it back over a low-medium heat.
Set aside 6 anchovy fillets, then add the rest (including their oil) to the pan with the garlic and the chilli. Cook for a couple of minutes until the anchovies have dissolved into the oil and the garlic and chilli have softened.
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Once ready, drain the pasta (reserving a mugful of the pasta water) and add to the frying pan. Toss vigorously to coat the pasta in the flavoured oil, adding splashes of pasta water as you do so to create a sauce. Finely zest the lemon into the pasta, then add a big squeeze of juice and the parsley. Season with a little salt and plenty of black pepper, give it all a final toss, then divide between bowls. Top each with half a burrata, 3 of the reserved anchovy fillets and the breadcrumbs.