Orecchioni with Piquant Sauce

Page 28

Cuisine: Italian | Course Type: Main Courses

(1 review)

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A nice pasta dish, quite easy to assemble.
- The recipe calls for orecchioni, big orecchiette, but the picture seems to show big shells, conchiglioni. I've never seen orecchioni, but did find pennoni (big penne) which worked fine.
- I used oven-dried tomatoes from the freezer and did not do the soaking business. Neither did I soak the anchovies, which also came from the freezer.
- I used red pepper flakes rather than a chili. Lazy me.
- I buzzed everything with my immersion blender. I could have saved that dish if I'd just put everything in the small pot I warmed the sauce in and buzzed it there.

Nice tastes (tomatoes, anchovies, basil, parsley, capers, garlic, chili, black olives) all blended together. Not the prettiest sauce in the world, kind of a peanut butter brown, but tasty.

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