orecchiette with anchovies, broccoli & tomatoes

How To Make orecchiette with anchovies, broccoli & tomatoes

• 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!
• 7

  see this recipe on VORREI: http://blog.vorrei.co.uk/orecchiette-recipe
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