Real Recipes From Real Home Cooks ®

orecchiette with anchovies, broccoli & tomatoes

a recipe by
Alma Beatrice

A new fantastic Italian regional orecchiette pasta recipe with anchovies, broccoli & sundried tomatoes, easy to prepare with simple ingredients that you can find in our website Vorrei.

serves 4
prep time 30 Min
cook time 40 Min
method Deep Fry

Ingredients For orecchiette with anchovies, broccoli & tomatoes

  • 360g gragnano ‘orecchiette’ pasta
  • 80g cetara anchovy fillets
  • 60g vorrei sundried tomatoes in olive oil
  • 300g broccoli
  • 1 chilli pepper
  • cenzino organic extra virgin olive oil q. b
  • 1 clove of garlic
  • handful of parsley
  • sprinkle of fresh or dried thyme
  • pepper

How To Make orecchiette with anchovies, broccoli & tomatoes

  • 1
    Chop the thyme if fresh. Remove the seeds from the chilli pepper and chop it finely.
  • 2
    Cut the heads of the broccoli into small pieces, cut up the more tender stalks too, place heads and stalks in a large pan of cold water and bring to the boil, once the water boils add some salt and the orecchiette pasta too and cook following the instructions on the packet.
  • 3
    Chop the Vorrei Sundried Tomatoes into little pieces.
  • 4
    Heat the Extra Virgin Olive Oil in a frying pan, add the garlic clove, the anchovies, the chilli and the thyme, cook until the anchovies become lighter in colour.
  • 5
    Drain the broccoli and orecchiette pasta and add to the frying pan then add the Vorrei Sundried Tomatoes. If necessary add a ladle of pasta water. Cook on a medium heat for a few minutes and then turn off the heat. Sprinkle with parsley if desired.
  • 6
    Serve whilst nice and hot!
  • 7
    see this recipe on VORREI: