Maloreddus With Anchovies, Orange, And Malvasia

• 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.

anchovies, red pepper, extra virgin olive oil, onion, garlic, orange, malvasia

Taken from food52.com/recipes/16357-maloreddus-with-anchovies-orange-and-malvasia (may not work)