Pasta with sun-dried tomatoes and anchovies

Ingredients

• 350 gorecchiette
• 120 gsun-dried tomatoes
• 10desalted anchovies (or anchovies in oil)
• 100 gbreadcrumbs
• 2 clovesgarlic, peeled
• 30 gpine nuts
• 30 gdesalted capers (or capers in oil)
• 12Taggiasca olives
• 75 mlextra-virgin olive oil
• to tastewild fennel
• to tastesalt
• to tasteblack pepper
• to tastefresh chilli

Instructions

1. 1

   Soak the tomatoes

   Cover the sun-dried tomatoes with hot water and leave them to rehydrate for at least 30 minutes.

2. 2

   Prepare the tomatoes

   Rinse the tomatoes several times to remove excess salt, then gently squeeze them. Pat dry with a clean tea towel and chop.

3. 3

   Chop the flavourings

   Finely chop the anchovies. Remove the stones from the Taggiasca olives and chop them, then clean, rinse, dry and finely chop the wild fennel.

4. 4

   Toast the pine nuts

   Put the pine nuts in a dry non-stick frying pan. Stir with a wooden spoon until toasted, then set aside.

5. 5

   Toast the breadcrumbs

   Toast the breadcrumbs in a frying pan with a couple of tablespoons of oil, stirring until golden. Stir in the toasted pine nuts and set aside.

6. 6

   Warm the garlic

   Heat the remaining oil in a large frying pan. Add the whole garlic cloves and chopped chilli and cook until the garlic is lightly golden.

7. 7

   Add the mixture

   Add the chopped sun-dried tomatoes, Taggiasca olives, anchovies and wild fennel to the pan.

8. 8

   Cook the pasta

   Let the mixture cook for a couple of minutes so the flavours mingle, then remove the garlic cloves. Boil the orecchiette in plenty of salted water and drain when al dente.

9. 9

   Toss and finish

   Add the pasta to the pan with the tomato and anchovy mixture and toss thoroughly. Finish by mixing through the breadcrumb and pine nut topping.

10. 10

    Serve immediately

    Garnish with sprigs of wild fennel and bring the pasta straight to the table.

What is pasta with sun-dried tomatoes and anchovies?

This is a Mediterranean-style first course built around pasta, preserved tomatoes, salty fish and herbs. Its ingredients are typical of southern Italian cooking, where pantry staples are used to create a deeply flavoured meal without a long sauce-cooking process.

Here, the orecchiette catch the chopped ingredients, while crunchy breadcrumbs and pine nuts provide a contrast to the soft pasta. The recipe also lists capers, though they are not included in the supplied method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 19g protein, 92g carbs, 25g fat.

Most of the carbohydrates come from the orecchiette and breadcrumbs, while olive oil and pine nuts supply much of the fat. Pasta, anchovies and pine nuts contribute protein, with the exact balance varying by brand and the amount of oil retained in preserved ingredients. Serve with a generous side of vegetables or salad to round out the plate.

Rehydrating the tomatoes

Soak the sun-dried tomatoes in hot water for at least 30 minutes, as directed, so they soften enough to chop and mix into the pasta. Rinsing them several times afterwards helps remove surface salt.

Gentle squeezing and careful drying matter: excess water can dilute the oil-based mixture. Chop them finely enough to distribute throughout the orecchiette.

Building the crunchy topping

Pine nuts toast quickly in a dry pan, so keep them moving and take them off the heat once fragrant and lightly coloured. They can continue to darken from residual heat if left in the hot pan.

The breadcrumbs are toasted separately with a little oil, then combined with the nuts. Stir frequently so they colour evenly rather than scorching in patches.

Balancing the salty ingredients

Anchovies, olives, capers and preserved tomatoes can all bring salt to the dish. Use well-rinsed, desalted ingredients as specified, and taste before adding any extra salt.

The ingredient list includes capers, but the method does not say when to add them. If using them, rinse and chop them with the other prepared ingredients, then add them with the tomatoes and olives.

Cooking the pasta al dente

Cook the orecchiette in plenty of salted water and check them towards the end of the packet time. They should be tender but still offer a slight bite, as they will be tossed in the pan afterwards.

Drain them well before adding to the tomato mixture. Toss thoroughly so the oil and chopped ingredients coat the pasta, then add the crumb topping at the end to preserve its crunch.

Serving ideas

Serve the pasta as soon as it is finished, while the breadcrumbs are crisp and the warm oil carries the aroma of garlic, chilli and wild fennel. A few extra fennel sprigs make a simple garnish.

A crisp green salad or lightly cooked vegetables make a fresh side alongside this savoury, substantial pasta. Keep additional salt on the table only if needed after tasting.

Recipe notes & tips

• Start soaking the tomatoes before preparing the other ingredients, as they need at least 30 minutes.
• Rinse the preserved tomatoes well and taste them before seasoning the finished pasta.
• Toast the pine nuts in a dry pan over moderate heat and stir them frequently.
• Keep the garlic cloves whole so they can be removed after flavouring the oil.
• Drain the pasta al dente and toss it promptly with the warm tomato mixture.
• Add the breadcrumb topping just before serving to keep it crisp.

Variations

• Add the capers: rinse and chop them, then stir them in with the tomatoes and olives.
• Adjust the chilli: use less for a gentler dish or more for extra heat.
• Swap the pasta: use another short shape with ridges or a hollow centre to catch the chopped ingredients.
• Use parsley: replace some or all of the wild fennel with chopped parsley for a different herbal note.
• Boost the crunch: reserve a little extra toasted breadcrumb and scatter it over each serving.

Common mistakes to avoid

• Skipping the soak: the tomatoes may stay too chewy; leave them in hot water for at least 30 minutes.
• Leaving the tomatoes wet: excess water can thin the mixture; squeeze gently and pat them dry.
• Burning the pine nuts: they toast quickly; stir continuously and remove them as soon as they colour.
• Over-salting: the preserved ingredients are already savoury; taste the mixture before adding more salt.
• Overcooking the pasta: it can turn soft during tossing; drain it while still al dente.
• Adding the crumbs too early: they can lose their crunch; mix them through just before serving.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a small splash of water, and expect the breadcrumb topping to soften; add fresh toasted crumbs if available.

Frequently asked questions