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Orecchiette with Burnt Wheat and Cherry Tomatoes

Orecchiette with Burnt Wheat and Cherry Tomatoes

@pugghia

Discover the authentic recipe for orecchiette with burnt wheat, yellow and red cherry tomatoes, created by @cristinaeffe_. 100% Apulian ingredients by Pugghia.

Difficulty: Easy
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Burnt wheat orecchiette400g
  • Yellow cherry tomatoes7units
  • Red cherry tomatoes7units
  • Anchovies3.5units
  • Garlic clove1unit
  • Capersto taste
  • Extra virgin olive oilto taste
  • Breadcrumbsto taste
  • Saltto taste
  • Fresh basilto taste

Preparation

  1. STEP 1 OF 3

    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.

  2. STEP 2 OF 3

    In another pan, toast the breadcrumbs with a drizzle of oil and a pinch of salt until evenly golden and crispy.

  3. STEP 3 OF 3

    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.

General Information

More information

Burnt wheat is rich in fiber and low in fat, perfect for a healthy diet without sacrificing taste.

Origin

Italia, Puglia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    4.35g·30%
  • Carbohydrates
    7.97g·55%
  • Fats
    0.8g·5%
  • Fibers
    1.48g·10%