Orecchiette with Broccoli, Anchovies and Cherry Tomatoes

Orecchiette with broccoli anchovies and cherry tomatoes Apulia is a land full of delicious and tasty dishes. Among the most popular dishes, there is the traditional Orecchiette with Broccoli, Anchovies and Cherry Tomatoes. 

Orecchiette is a kind of pasta made with remilled durum wheat semolina, water and salt. A type of pasta perfect for all vegan people. Strictly hand made, orecchiette have the typical round and concave shape, with their unmistakable wrinkled surface. Its characteristic shape is perfect for all kinds of seasoning such as tomato sauce, Genovese pesto or with broccoli rabe.

Orecchiette, Dialect Names Curiosities

In Apulia there are several ways to call this particular type of fresh pasta: “recchie or recchietelle” (it: “orecchio” en: “ear”) for their shape that vaguely resembles that of an ear; “chianchiarelle” if they are smaller in size; “pociacche” if they are of a larger size. There are also flat orecchiette called “strascinate” (it: “trascinare” en: “to drag”) that are only dragged with the knife on the pastry board and not turned on themselves as to make orecchiette recipe.


Orecchiette with Broccoli, Anchovies and Cherry Tomatoes Recipe

Prep Time: 10 Min
Cook Time: 20 Min
Yelds: 4

Ingredients

  • 300 g (about 10 oz) of orecchiette
  • 200 g (about 7 oz) of broccoli florets
  • 10 cherry tomatoes
  • 2 anchovy fillets in oil
  • 4 tablespoons of Extra Virgin olive Oil
  • 1 garlic clove
  • fine and coarse salt
  • 1 small red chilly pepper (optional)
  • grated hard ricotta or pecorino (optional)

Directions

orecchiette with broccoli

Orecchiette with broccoli, anchovies and cherry tomatoes is a really easy recipe, just follow a few small tricks. First of all, in a pan heat the oil over medium heat (1) and add the garlic clove, cut in half and to which you have removed the central green part (2). Add the previously cleaned anchovies (3) and cook for two minutes or until the anchovies have melted. At this point you can add the hot pepper, depending on whether you like the spicy taste.

orecchiette with broccoli

Cut the cherry tomatoes into four parts (4) and add them to garlic and anchovies (5). Cook for a very short time over medium heat and with the lid on, something like five minutes. Add a pinch of salt but only if necessary (the anchovies are already very salty). Meanwhile, cut the broccoli (6) and put a pot with 3 liters of water on the stove and bring to a boil. When the water boils, add a tablespoon of coarse salt.

orecchiette with broccoli

Since you have to use only broccoli florets, try to cut very small ones (7). Wash them under running water (8), and when the water is boiling, add the broccoli florets (9).

orecchiette with broccoli

Add immediately orecchiette (10) and cook until they are al dente (4 to 6 minutes, depending on the size and thickness of the orecchiette). When the pasta is cooked, drain the orecchiette with broccoli and place them in a bowl (11). Remove the garlic from the tomatoes (12)

orecchiette with broccoli

and add cooked cherry tomatoes to orecchiette with broccoli (13). Stir well then put a portion of orecchiette with broccoli, anchovies and cherry tomatoes in a serving dish (14). Add a little extra virgin olive oil (15) and serve. Add grated pecorino or hard ricotta to taste.

Orecchiette with Broccoli and Tomatoes Recipe. Ingredients Box

Prep Time: 20 min
Cook Time: 30 min
Yields: 4
  • 300 g (about 10 oz) of orecchiette
  • 200 g (about 7 oz) of broccoli florets
  • 10 cherry tomatoes
  • 2 anchovy fillets in oil
  • 4 tablespoons of Extra Virgin olive Oil
  • 1 garlic clove
  • fine and coarse salt
  • 1 small red chilly pepper (optional)
  • grated hard ricotta or pecorino (optional)

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3 Replies to "Orecchiette with Broccoli, Anchovies and Cherry Tomatoes"

  • comment-avatar
    Albert Bevia February 28, 2018 (12:12 pm)

    Oh my! this looks and sounds so amazing! I love using anchovies in rice and pasta recipes, this is a must try, thank you for the recipe 🙂

    • comment-avatar
      Barbara Lucchini February 28, 2018 (12:37 pm)

      Thank You Albert!

  • comment-avatar
    Pierre de Plume April 11, 2018 (3:47 am)

    A griend of mine from Padua taught me this dish but she uses broccoli rabe (rapini), which is leafier. I’m going to try this method using regular broccoli.

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