Jammy Shallot & Walnut Orecchiette

Name: Jammy Shallot & Walnut Orecchiette
Prep time: 45 min
Total time: 45 min
Ingredients: 1 lemon, skin peeled and finely chopped; 400 g (14 oz) orecchiette pasta; 4 garlic cloves, finely sliced; ¼ tsp dried chilli flakes; 2 tsp roughly chopped rosemary leaves; 12 anchovy fillets in oil; 12 anchovy fillets in oil; 12 round shallots, finely sliced; 25 g (1oz/2 tbsp) unsalted butter; 3 tbsp extra virgin olive oil; 1 x quantity Pangrattato, to serve; 50 g (1¾ oz) sundried tomatoes in oil; Salt; 50 g (1¾ oz) walnuts, toasted; 50 g (1¾ oz) sundried tomatoes in oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Love Vegetables

By Anna Shepherd

Published 2024

About

Unapologetically savoury, comforting and intriguing in equal measure, this pasta is full of wonderful contrasts; fragrant rosemary and hot chilli, both dancing with salty anchovies, bright lemon and earthy walnuts to make every bite a delight. It’s a corker to have in your back pocket when the fridge is bare.

Ingredients

3 tbsp extra virgin olive oil
25 g (1oz/2

Fish course
Pasta
Pescatarian

Method

Heat the oil and butter in a medium frying pan over a medium–high heat and when the butter is melted and bubbling, add the shallots and a pinch of salt. Cook, stirring regularly for 2 minutes, just to soften the shallots, then turn the heat down to medium–low and continue to cook until the shallots are completely tender and have begun to colour, about 8 minutes.

Use a fork to lift the a