Discover the authentic recipe for orecchiette with burnt wheat, yellow and red cherry tomatoes, created by @cristinaeffe_. 100% Apulian ingredients by Pugghia.
In a pan, sauté a garlic clove in extra virgin olive oil. Add the anchovies and let them melt gently. Pour in the halved cherry tomatoes and capers. Cook over medium heat, adding a ladle of pasta cooking water.
In another pan, toast the breadcrumbs with a drizzle of oil and a pinch of salt until evenly golden and crispy.
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.
Burnt wheat is rich in fiber and low in fat, perfect for a healthy diet without sacrificing taste.
Italia, Puglia
| Energy (kcal) | 57.72 |
| Carbohydrates (g) | 7.97 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 0.8 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 4.35 |
| Fiber (g) | 1.48 |
| Sale (g) | 0.02 |
