Quadretti Pasta with a puttanesca dressing, rocket and pecorino cheese
Servings: 2 people
Ingredients
- 80 g Fresh pasta dough
- 15 g Anchovies
- 25 g Fresh Parsley
- 1 clove Garlic
- 1 tsp Extra virgin olive oil to drizzle
- 1 tbsp Vegetable oil for cooking
- 200 g Peeled plum tomatoes tin
- 45 g Capers
- 100 g Black olives
- 1 Red chilli
- 50 g Radicchio
- 50 g Watercress
- 25 g Pecorino Romano shavings
- 1 tsp Balsamic glaze
Method
- Remove the rested pasta dough from the fridge and roll through a pasta machine into a long thin sheet.
- Cut the pasta sheet in half lengthways and keep one half covered with a tea towel to prevent it drying out.
- Lightly brush the reserved sheet with water.
- Cut the pasta into small squares and place onto a tray dusted lightly with flour.
- Bring a large pan of salted water to the boil and cook the pasta until al dente.
- Drain well, drizzle with a little extra virgin olive oil and leave to cool slightly.
- Rinse the capers under cold water, dry well and roughly chop.
- Heat the vegetable oil in a pan over a medium heat.
- Add the garlic, fresh chilli and half of the anchovies. Cook gently, stirring until the anchovies dissolve into the oil.
- Leave to cool slightly, then stir through the peeled plum tomatoes, black olives and capers.
- Toss the pasta with the radicchio, watercress and puttanesca dressing.
- Finish with the remaining anchovies, pecorino shavings, fresh parsley and balsamic reduction.