Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (1)
Orecchiette with Broccoli, Anchovies and Tomatoes
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 33%
CARBS 68G57% OF CAL
5G FIBER57G OTHER5G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orecchiette pasta with broccoli, anchovies, tomatoes, and ricotta in an Italian style from Puglia. A bold, simple dish that balances salty anchovies with fresh vegetables.
mainitalianpastafish🍳 skillet
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g orecchiette pasta (¾ pound)
- 200 g broccoli florets (about 7 oz)
- 10 tomatoes (cherry or grape)
- 2 anchovy fillets ( in oil)
- 4 tablespoons olive oil (extra virgin)
- 1 garlic (clove)
- ricotta salata (grated, or pecorino Romano (optional))
- salt (to taste)
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 33%
CARBS 68G57% OF CAL
5G FIBER57G OTHER5G TOTAL SUGAR
FAT 16G31% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 527mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 84mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.