Photo: Markus Spiske
Orecchiette with raw tomato sauce
7 ingredients
4
openrecipes
This is great, but it's one of those dishes that's only as good as the ingredients you put in. Think good olive oil and ripe tomatoes!
Estimated Nutrition (whole recipe, rough)
675
Calories
40g
Protein
26g
Fat
73g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g red and yellow cherry tomatoes, quartered
- 150 g black olives, stoned
- 6 anchovy fillets in oil, drained and finely sliced
- 1 clove garlic, finely sliced
- extra virgin olive oil
- 400 g orecchiette pasta
- 1 sprig fresh marjoram, oregano or thyme, leaves picked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes