Orecchiette with Olive Sauce

Transform your weeknight dinner routine with this vibrant and flavorful recipe for Orecchiette with Olive Sauce! Featuring bite-sized orecchiette pasta coated in a savory blend of Kalamata olives, black olives, capers, and cherry tomatoes, this dish is a Mediterranean-inspired delight. Anchovy fillets melt into the base, infusing the sauce with a rich, umami depth, while a hint of crushed red pepper flakes adds just the right amount of heat. Fresh parsley brightens the dish, and a generous sprinkle of Parmesan cheese completes the meal. Ready in just 30 minutes, this recipe is perfect for busy nights yet elegant enough for entertaining. Serve it with a crusty loaf of bread and a glass of wine for a meal that will transport your taste buds straight to southern Italy!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 g Orecchiette pasta
• 3 tbsp Extra-virgin olive oil
• 3 units Garlic cloves (minced)
• 3 units Anchovy fillets
• 150 g Kalamata olives (pitted and roughly chopped)
• 50 g Black olives (pitted and roughly chopped)
• 2 tbsp Capers (rinsed)
• 0.5 tsp Crushed red pepper flakes
• 200 g Cherry tomatoes (halved)
• 2 tbsp Fresh parsley (finely chopped)
• 50 g Grated Parmesan cheese (for serving)
• 1 to taste Salt
• 1 to taste Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 3

Add the minced garlic and anchovy fillets to the skillet. Cook, stirring frequently, until the garlic is fragrant and the anchovies dissolve into the oil, about 2 minutes.

Step 4

Add the Kalamata olives, black olives, and capers to the skillet, stirring to combine. Cook for 3-4 minutes, allowing the flavors to meld together.

Step 5

Stir in the crushed red pepper flakes and cherry tomatoes. Cook for an additional 5-7 minutes, until the tomatoes soften and release some of their juices.

Step 6

Reduce the heat to low and add the cooked orecchiette to the skillet. Toss the pasta in the sauce, adding a splash of the reserved pasta cooking water if needed to loosen the sauce.

Step 7

Season with salt and black pepper to taste, then stir in the fresh parsley.

Step 8

Serve the orecchiette hot, topped with grated Parmesan cheese. Enjoy!

Nutrition Facts

Serving size	1022.9 grams (1022.9g)

Amount per serving	% Daily Value*
Calories	2550

Total Fat 100.10g	128%
Saturated Fat 20.10g	101%
Polyunsaturated Fat NaNg
Cholesterol 70mg	23%
Sodium 9165mg	398%
Total Carbohydrate 322.00g	117%
Dietary Fiber 18.10g	65%
Total Sugars 12.40g
Protein 92.60g	185%

Vitamin D 260IU	1300%
Calcium 1221mg	94%
Iron 24mg	134%
Potassium 1611mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 14.5%

Carbs: 50.3%