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!
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Recipe Information
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
Instructions
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.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
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.
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.
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.
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.
Season with salt and black pepper to taste, then stir in the fresh parsley.
Serve the orecchiette hot, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 9165 mg | 398% | |
| Total Carbohydrate | 322.0 g | 117% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 12.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1221 mg | 94% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 1611 mg | 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.
