This classic dish from the region of Puglia highlights one of the many reasons I love pasta – it is literally on the table in less time than it would take for the pizza delivery to arrive! It may look simple, but everyone will be asking for seconds and any leftovers make a great frittata the next day. I like to serve it with a tomato, red onion, roasted capsicum and olive salad for a bit of colour contrast. Use the best anchovies you can find (if you only have stronger-flavoured ones on hand, you might want to reduce the quantity). Orecchiette with broccoli anchovies and chilli can easily stand up to a light Italian-style red – and I love it with a glass of Lark Hill Sangiovese (especially in summer, pop it in the fridge for 30 minutes before serving). See video below for another deliciously easy orecchiette recipe.
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