Puglia is the heel of the boot-shaped Italian peninsula. Luca and I often choose this region as a destination for our holidays. It is a sun-kissed land…the food and the vegetables that grow from the earth are simply divine! I really love to go there. Few days ago I found in Joburg the biggest Italian retail store in South Africa, Super Sconto. As you can imagine, I felt like a child in Disneyland!
So today here’s for you one of the most famous Pugliese dishes: orecchiette!

Ingredients

  • 400g orecchiette
  • 300g broccoli
  • 150g cherry tomatoes
  • Pine nuts, a fistful
  • 1 garlic clove
  • 2 anchovies
  • Dried chopped chili
  • Salt
  • Extra virgin olive oil

Time

30′

\

Level

easy

Serves

4

Directions

Bring a large saucepan of salted water to a boil.
Boil broccoli for 10 minutes then add orecchiette and cook together for 9-10 minutes.
Meanwhile, heat 6-7 tbsp of olive oil in a pan. Cook the crushed garlic clove, chopped chili and the anchovies for 2-3 minutes over a low flame then add the cherry tomatoes cutted in half. Cook for 7-8 minutes. Salt to taste.
Toast the pine nuts in a small pan for few minutes until golden.
Drain broccoli and orecchiette using a colander and put into the other pan.
Add the pine nuts and cook over a high flame for 30 seconds.
Buon appetito!