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Recipe by
Discover the authentic recipe for orecchiette with grano arso, yellow and red cherry tomatoes, created by @cristinaeffe_. 100% Apulian ingredients signed Pugghia.
Step 1 of 3: In a pan, sauté a garlic clove in extra virgin olive oil. Add the anchovies and let them gently melt. Pour in the halved cherry tomatoes and capers. Cook over medium heat, adding a ladle of the pasta cooking water.
Step 2 of 3: In another pan, toast the breadcrumbs with a drizzle of oil and a pinch of salt until evenly golden and crispy.
Step 3 of 3: Cook the orecchiette in salted water, drain them al dente, and toss them in the pan with the sauce. Finish with a drizzle of raw oil. Serve with fresh basil and toasted breadcrumbs on top.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 272 kJ65 kcal |
| Fat | 0.68 g |
| of which saturated fatty acids | 0.22 g |
| Carbohydrates | 10.87 g |
| of which sugars | 2.5 g |
| Fibre | 1.19 g |
| Protein | 4.38 g |
| Salt | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
