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An image showing Orecchiette with Broad Beans and Tomatoes, topped with parmesan, in a white bowl, on a marble surface.

Orecchiette with Broad Beans and Tomatoes

Agnieszka Weiner
Summer pasta with broad beans, tomatoes and anchovies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Italian
Servings 2 people
Calories 586 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1portionCalories: 586kcalCarbohydrates: 77gProtein: 18gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 4mgSodium: 28mgPotassium: 657mgFiber: 8gSugar: 7gVitamin A: 504IUVitamin C: 24mgCalcium: 70mgIron: 3mg
Keyword broad bean salad, orechiette with broad beans
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