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Green & Red Fusilli

Green & Red Fusilli

Preparation time:

  • 15mins

 

Cooking time:

  • 15mins

 

Specialty:

  • Dairy-free
  • Pescatarian

 

In this recipe we seasoned the pasta with a vegetable-based sauce made with broccoli rabe. We combined the bitter-sweet taste of broccoli rabe with the saltiness of the anchovies and the spiciness of the fresh red chili. 

 

Ingredients (2 Servings):

  • 180g of Fusilli
  • 2 Cloves of Garlic
  • 3 Anchovy Fillets (salt-cured, olive oil-packed)
  • 1lb Broccoli Rabe
  • Extra-virgin Olive Oil 
  • Sea Salt
  • Fresh Red Chili

 

Instructions:

  • Boil water in a pot for the pasta.
  • Once the water is boiling add 1 tablespoon of coarse sea salt and add the broccoli rabe for 3-4minutes.
  • Drain the broccoli rabe with a strainer and leave the boiling water in the pot.  
  • Add the broccoli rabe to a mixer with extra-virgin olive oil and blend until you obtain a smooth sauce. 
  • Add the pasta to the boiling water. The pasta needs to cook for 2-3 mins less than the time recommended on the box to have it Al Dente.
  • Finely chop 2 cloves of garlic.
  • Add 3 tablespoons of extra-virgin olive oil to a non-stick pan and add the chopped garlic.
  • Simmer the garlic for a couple of minutes. Add 2 spoons of boiling water. 
  • Add the anchovy fillets to the pan and simmer all together. Once the ingredients are all mixed, turn off the fire.
  • Drain the pasta and pour into the pan. Add a tablespoon of cooking water from the pasta and simmer the pasta in the pan until it’s fully mixed.
  • Turn off the fire and add the broccoli rabe sauce. Mix all together. 
  • Plate the fusilli, sliced fresh red chili and drizzle some extra-virgin olive oil.

02.03.2022

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