Maloreddus With Anchovies, Orange, And Malvasia – a delicious recipe with anchovies, red pepper, extra virgin olive oil, onion, garlic, orange. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
175
kcal
Calories
15
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Maloreddus, uncooked, 3 anchovies, 1/4 teaspoon red pepper flakes, 4 tablespoons extra virgin olive oil, and more.
Yes, Maloreddus With Anchovies, Orange, And Malvasia falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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