
Orecchiette with Burnt Wheat and Cherry Tomatoes
Discover the authentic recipe for orecchiette with burnt wheat, yellow and red cherry tomatoes, created by @cristinaeffe_. 100% Apulian ingredients by Pugghia.
Ingredients
- Burnt wheat orecchiette
400g400g - Yellow cherry tomatoes
7units7units - Red cherry tomatoes
7units7units - Anchovies
3.5units3.5units - Garlic clove
1unit1unit - Capersto taste
- Extra virgin olive oilto taste
- Breadcrumbsto taste
- Saltto taste
- Fresh basilto taste
Preparation
- 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.
- 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.
- 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
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins4.35g·30%
- Carbohydrates7.97g·55%
- Fats0.8g·5%
- Fibers1.48g·10%