Malloreddus

Name: Malloreddus (Little bulls)
Yield: Serves 4
Cuisine: Italian
Ingredients: 100 g pecorino cheese, grated; 300 g small malloreddus pasta (or other saffron pasta); salt and pepper; 5 basil leaves, torn, plus extra to garnish; 300 g small malloreddus pasta (or other saffron pasta); salt and pepper; 500 g cherry tomatoes, halved; 1–2 red chillies (optional, but recommended), chopped; 100 g polpa di pomodoro or chunky passata; 100 g polpa di pomodoro or chunky passata; 6 tbsp olive oil; 2 garlic cloves, finely chopped

Little bulls

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Don’t worry, this is the name of a specific pasta shape, and has nothing to do with the real animal. Malloreddus come in many different sizes, and I have chosen to use a minimal one here. It is also called gnocchetti sardi and is often flavoured with saffron, which is cultivated on Sardinia.

Ingredients

2 garlic cloves, finely chopped
6 tbsp olive oil
1–2 red chillies (optional, but r

Europe
Italy
Vegetarian
Pasta
Sardinia
Mediterranean

Method

Put the garlic in a pan with the olive oil, and chilli if using, and fry for a few minutes, Add the fresh tomatoes and tomato pulp. Stir briefly to amalgamate, bring to a simmer and cook gently for 15–20 minutes. Add the basil and season with salt and pepper to taste.

Meanwhile, cook the pasta in a large pan of boiling salted water until al dente. Drain and toss with the sauce. S