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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
- 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
- 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.
- Meanwhile, saute the anchovies in half the olive oil, until they start to break down. Add the red pepper flakes.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Anchovies
- This recipe was entered in the contest for Your Best Canned Fish Recipe