Recipe Details
| Title | A-Orecchiette with raw tomato sauce |
|
| Author | Jamie Oliver | |
| Portions | 4 | |
| Created | 16th February 2015 08:23 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 367.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Tomato, cherry, raw | 500 Gram | |
| Olives, Black | 150 Gram | |
| Anchovies, canned in oil, drained | 600 Gram |  |
| Garlic | 1 Clove | |
| Oil, olive | 1 Cup US | |
| Marjoram, dried | 0.25 Teaspoon | |
| Thyme, fresh | 0.5 Teaspoon |
Special Dietary Requirements Suitability
  |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 818 |  |
| Protein | 78.45% | |
| Other Carbohydrate | 1.32% | |
| Sugar | 4.18% | |
| Fat Saturated | 51.66% | |
| Fat Unsaturated | 117.01% | |
| Fiber | 3.96% | |
| Sodium | 249.65% | |
| Salt | 247.84% | |
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Recipe Method
1. Put the tomatoes into a large mixing bowl with the olives (stoned), drained and finely sliced anchovies and finely sliced garlic. 2. Add a few lugs of the best olive oil you can find, season to taste and gently stir together. 3. Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl. 4. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl. 5. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.