Sunday 19 April 2015

Orecchiette with raw tomato sauce

Orecchiette with raw tomato sauce

It's all about the beautiful flavours

 The beauty of this quick pasta is its simplicity, so just let the great ingredients do the talking

Serves 4

Super easy
  • 500 g red and yellow cherry tomatoes, quartered
  • 150 g black olives, stoned
  • 6 anchovy fillets in oil, drained and finely sliced
  • 1 clove garlic, finely sliced
  • extra virgin olive oil
  • 400 g orecchiette pasta
  • 1 sprig fresh marjoram, oregano or thyme, leaves picked

  •                                     METHOD

    This is great, but it's one of those dishes that's only as good as the ingredients you put in. Think good olive oil and ripe tomatoes!

    Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive oil you can find, season to taste and gently stir together.

    Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavored juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.
    Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

    Nutritional Information Amount per serving:
    • Calories 373 19%
    • Carbs 34.1g 13%
    • Sugar 4.1g 5%
    • Fat 20.4g 29%
    • Saturates 3.1g 16%
    • Protein 11.1g 25%

    Of an adult's reference intake


    Post a Comment