Name: Rocket and feta pasta with garlic crumbs
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 packet dried pasta (such as orecchiette); 2 tablespoon olive oil; 1 large red onion, finely diced; 4 clove garlic, finely sliced; 2 small dried chillies, crumbled (optional); 80 gram jar anchovies; 2 large handfuls rocket; 1 cup flat-leaf parsley, finely sliced; rind 2 lemons; juice ½ lemon; 200 gram feta; Garlic Crumbs; 3 cup small torn pieces sourdough baguette; 2 clove garlic, finely sliced; 1/4 cup thyme; 3 tablespoon olive oil

Ingredients

1 packet dried pasta (such as orecchiette)

2 tablespoon olive oil

1 large red onion, finely diced

4 clove garlic, finely sliced

2 small dried chillies, crumbled (optional)

80 gram jar anchovies

2 large handfuls rocket

1 cup flat-leaf parsley, finely sliced

rind 2 lemons

juice ½ lemon

200 gram feta

Garlic Crumbs

3 cup small torn pieces sourdough baguette

2 clove garlic, finely sliced

1/4 cup thyme

3 tablespoon olive oil

Method

1.Preheat oven to 200°C. Cook the pasta in boiling salted water according to packet instructions.

2.While the pasta is cooking, make the garlic crumbs. Toss the torn sourdough in a shallow ovenproof dish with the garlic, thyme and olive oil and toast in the oven for 10 minutes or until golden, turning the crumbs occasionally.

3.To make a sauce for the pasta, heat the 2 tablespoons olive oil in a large frying pan, add the onion, garlic and chillies, if using, and cook to soften for a couple of minutes.

4.Add the anchovies, with their oil, and heat until the anchovies melt into the other ingredients. Add the rocket, parsley, lemon rind, lemon juice and feta to the pan and mix to combine. Turn off the heat. Add the cooked, drained pasta and mix gently to coat pasta with the sauce.

5.Serve the pasta in bowls, topped with garlic sourdough crumbs.

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Ingredients

Method

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