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La Bandiera

Method

  • Cook the pasta in plenty of boiling water until al dente. Drain well.
  • At the same time, heat the oil in a large heavy-bottomed pan and gently saute the onion and garlic. Add the red pepper flakes, anchovies, tomatoes, stock, seasonings and sugar. Mix well and simmer for about 6-7 mins until fragrant.
  • Then add the basil, 2 tbsp pecorino, the spinach and pasta to the pan and toss well.
  • Serve with extra pecorino scattered on top and good crusty bread on the side.

Ingredients

  • 400 gm of your favourite pasta
  • 4 tbsp olive oil
  • ½ large red onion, finely chopped
  • 2-3 garlic cloves, crushed
  • 1-2 pinches red pepper flakes
  • 2-3 anchovy fillets, chopped
  • 3 cans diced tomatoes, drained a little
  • 1 cup vegetable stock
  • sea salt & freshly ground pepper
  • a good pinch of sugar
  • 2 tbsp sliced basil leaves
  • grated pecorino cheese
  • 1-2 handfuls baby spinach leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm