Orecchiette (my favourite pasta shape) meets broad beans (my favourite beans) in this summery pasta dish. It is a vegetarian, light and delicious.
Orecchiette with Broad Beans and Tomatoes – Light, Summer Pasta Dish
In the summer, I typically prepare a lot of salads. However, it is nice to have something just slightly heavier from time to time, like pasta.
However, hot weather doesn’t go that well (at least in my opinion) with heavy and creamy sauces. That is why I came up with this tasty pasta recipe: Orecchiette with Broad Beans and Tomatoes one day.
The significant advantage of this dish is that most ingredients I used are probably available in lots of kitchens daily.
The only exception may be broad beans.
I usually buy, cook and shell 1 kilo at a time. And then I have them ready to use in salads, in this recipe, or just to enjoy them by themselves.
So if you have the broad beans prepared earlier, making this pasta dish will take 20 minutes. And this is about the time you need to cook the orecchiette.
If you don’t already have cooked broad beans, the preparation will take you a bit longer. But it is worth it!
You will end up with a perfect summer dish: pretty light but filling enough so that you will not look for a snack just an hour after your lunch.
And the good thing is that if there are any leftovers, you can also have this Orecchiette with Broad Beans and Tomatoes cold the next day :).
Orecchiette with Broad Beans and Tomatoes
Summer pasta with broad beans, tomatoes and anchovies.
- 150 g orecchiette
- 3 tbsp olive oil
- 1 shallot finely chopped,
- 1 clove garlic finely sliced,
- 200 g cherry tomatoes cut in halves,
- 3 anchovies chopped,
- 150 g cooked broad beans shelled (or 300g, if you are cooking them fresh and still have to shell them)
- salt and pepper
- grated Parmesan cheese to serve
Boil the pasta in the salted water as per packet instruction.
On medium heat, warm up the olive oil, add the shallot, fry for a minute, add the garlic and fry for 2 minutes.
Stir in the anchovies and tomatoes, cook for 5 minutes until the tomatoes soften; add the broad beans and warm up.
Drain the pasta but keep half a cup of the cooking liquid.
Add the pasta to the sauce, stir and if it is too dry, add a few tablespoons of pasta water, check the taste and season.
Serve with grated Parmesan cheese.
Serving: 1portionCalories: 586kcalCarbohydrates: 77gProtein: 18gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 4mgSodium: 28mgPotassium: 657mgFiber: 8gSugar: 7gVitamin A: 504IUVitamin C: 24mgCalcium: 70mgIron: 3mg