Orecchiette with Anchovies, Broccoli & Sundried Tomatoes

    A new fantastic Italian regional orecchiette pasta recipe with anchovies, broccoli & sundried tomatoes, easy to prepare with simple ingredients that you can find in our website Vorrei.


    Essex, England, UK
    2 people made this


    • 360g Gragnano ‘Orecchiette’ Pasta
    • 80g Cetara Anchovy Fillets
    • 60g Vorrei Sundried Tomatoes in Olive Oil
    • 300g Broccoli
    • 1 Chilli Pepper
    • Cenzino Organic Extra Virgin Olive Oil q. b
    • 1 Clove of Garlic
    • Handful of Parsley
    • Sprinkle of fresh or dried Thyme
    • Pepper


    1. Chop the thyme if fresh. Remove the seeds from the chilli pepper and chop it finely.
    2. Cut the heads of the broccoli into small pieces, cut up the more tender stalks too, place heads and stalks in a large pan of cold water and bring to the boil, once the water boils add some salt and the orecchiette pasta too and cook following the instructions on the packet.
    3. Chop the Vorrei Sundried Tomatoes into little pieces.
    4. Heat the Extra Virgin Olive Oil in a frying pan, add the garlic clove, the anchovies, the chilli and the thyme, cook until the anchovies become lighter in colour.
    5. Drain the broccoli and orecchiette pasta and add to the frying pan then add the Vorrei Sundried Tomatoes. If necessary add a ladle of pasta water. Cook on a medium heat for a few minutes and then turn off the heat. Sprinkle with parsley if desired.
    6. Serve whilst nice and hot!

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