Maloreddus with Anchovies, Orange, and Malvasia

By • February 29, 2012 3 Comments

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Author Notes: Malvasia is a sweet Italian dessert wine from Sicily and Maloreddus are a small, ridged pasta from Sardinia. This recipe was created after a similar dish I had one lovely, hot afternoon in Sardinia, sitting out in a beautiful garden. The beauty of the recipe comes from using the freshest ingredients, and just smelling it makes me remember sitting in that garden looking out on the beautiful blue Mediterranean.Meatballs&Milkshakes

Serves 4

  • 1 cup Maloreddus, uncooked
  • 3 anchovies
  • 1/4 teaspoon red pepper flakes
  • 4 tablespoons extra virgin olive oil
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • zest and juice of 1 orange
  • 2 ounces Malvasia
  1. Cook the Maloreddus in salted water according to package instructions, about 10 minutes. Make sure to remove them a minute early when adding to the sauce.
  2. Meanwhile, saute the anchovies in half the olive oil, until they start to break down. Add the red pepper flakes.
  3. Add the onions and saute until they have softened, then add the garlic. Let that cook for a minute, and then add the orange juice and the malvasia to deglaze the pan and cook down with about 1/2 cup of pasta water.
  4. Add the maloreddus and cook for the final minute in the sauce. Off the heat, add the orange zest and the rest of the olive oil and don’t skimp on it! This is what makes the sauce, and the freshness of really good olive oil to finish pasta takes it to the next level.

More Great Recipes: Pasta|Appetizers|Side Dishes|Meatballs

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Comments (3) Questions (0)


over 3 years ago Dearinger

nice combination of flavors. I substituted red grapes for the malvasia and used red onion. the orange made it very sweet. next time I'll try it with meyer lemon in place of the orange.


over 3 years ago Meatballs&Milkshakes

Thanks! It's one of my less successful pictures because I had nothing to garnish with in the apartment, but it was soooo delicious that I couldn't keep it to myself.


over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This sounds delicious - love the anchovy / orange combo. I never knew what that pasta shape was called (we call them grub worms - no reflection at all on flavor or texture :-)