Discover the authentic recipe for orecchiette with grano arso, yellow and red cherry tomatoes, created by @cristinaeffe_. 100% Apulian ingredients signed Pugghia.
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In a pan, sauté a garlic clove in extra virgin olive oil. Add the anchovies and let them gently melt. Pour in the halved cherry tomatoes and capers. Cook over medium heat, adding a ladle of the 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.
Grano arso is rich in fiber and low in fat, perfect for a healthy diet without giving up flavor.
Italia, Puglia
| Energy (kcal) | 232.13 |
| Carbohydrates (g) | 46.91 |
| of which Sugars (g) | 2.87 |
| Fat (g) | 1.08 |
| of which Saturates (g) | 0.23 |
| Protein (g) | 8.69 |
| Fiber (g) | 2.13 |
| Sale (g) | 0.01 |
