Orecchiette with Anchovies, Broccoli & Sundried Tomatoes

www.vorrei.co.uk

Recipe for Orecchiette with Anchovies, Broccoli & Sundried

Tomatoes

Orecchiette is a typical pasta shape from Puglia in the heel of Italy,

although it seems that originally it was produced in Provence in the

Middle Ages using the local whole grain. The name means little ear in

Italian.

In this recipe we also use two other typical Italian regional ingredients,

Anchovy Fillets from Cetara in Campania and Sundried Tomatoes from

Calabria.

Ingredients for 4 people• 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

MethodChop the thyme if fresh. Remove the seeds from the chilli pepper and chop it

finely. 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.

Chop the Vorrei Sundried Tomatoes into little pieces.

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. 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.

Serve whilst nice and hot!

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