Orecchiette with raw tomato sauce

It's all about the beautiful flavours

Orecchiette with raw tomato sauce

Orecchiette with raw tomato sauce

Serves Serves 4
Time Cooks In20 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 517 26%
  • Fat 17.1g 24%
  • Saturates 8g 40%
  • Sugars 7.1g 8%
  • Salt 2.52g 42%
  • Protein 14.9g 30%
  • Carbs 80.8g 31%
  • Fibre 5.8g -
Of an adult's reference intake
Tap For Method


  • 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
Tap For Method

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Tap For Ingredients


  1. 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.
  2. 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 flavoured juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.