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Orecchiette with raw tomato sauce

Orecchiette with raw tomato sauce

It's all about the beautiful flavours

Orecchiette with raw tomato sauce

20 mins

Super easy

serves 4

About the recipe

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!


nutrition per serving

517

Calories


17.1g

Fat


8g

Saturates


7.1g

Sugars


2.52g

Salt


14.9g

Protein


80.8g

Carbs


5.8g

Fibre


of an adult’s reference intake


Ingredients

500g red and yellow cherry tomatoes, quartered

150g black olives, stoned

6 anchovy fillets in oil, drained and finely sliced

1 clove of garlic, finely sliced

extra virgin olive oil

400g orecchiette pasta (small, ear-shaped pasta)

a sprig of fresh marjoram, oregano or thyme, leaves picked

Method

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

  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.

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