Ditali with wild rocket and taleggio cheese
- 350g ditali
- 4 tbsp extra virgin olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, finely chopped
- 2 anchovy fillets (optional - remove for vegetarians)
- 1/4 tsp dried chilli flakes, or to taste
- 3 cups chicken stock or vegetable stock for vegetarians
- 2 potatoes (about 150g each), peeled, chopped
- 200g wild rocket leaves
- 1/2 cup flat-leaf parsley leaves, torn
- 100g parmesan, grated, plus extra shaved
- 120g taleggio cheese, chopped
- Salt and cracked black pepper
Ditali are small, short pasta tubes but macaroni or tubetti can be substituted.
Method
Cook pasta in plenty of lightly salted, boiling water until al dente. Drain. Heat oil in a large pan and add onion, garlic, anchovies and chilli flakes and stir with a wooden spoon over medium heat for two to three minutes. Add stock and potatoes and bring to the boil. Cook for eight to 10 minutes until potato is tender. Stir through rocket leaves until wilted then remove from heat and add parsley, parmesan, taleggio and pasta and season with salt and pepper. Divide among four bowls, sprinkle with extra parmesan and black pepper.
Serves 4
