• Prep Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 1 pound Alessi Orecchiette
  • 3 tablespoons Vigo Extra Virgin Olive Oil, divided
  • 1 tablespoon Vigo short cut pasta (penne, fusille)
  • 1 tablespoon Alessi Anchovy Paste
  • 1/2 pound broccoli florets
  • 1/2 pound grape tomatoes, halved
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • 1/4 cup Alessi Pine Nuts or sliced almonds
  • 1/2 cup Pecorino Romano Cheese, grated


Cook the orecchiette according to package directions. Drain, toss with 1 tbsp. olive oil and keep warm.

 In a sauté pan, saute garlic puree and anchovy paste in the remaining olive oil over medium heat for about 2 minutes. Add the broccoli and tomatoes and cook for another 5 minutes. Season with salt and pepper, to taste.

Add the broccoli and tomato mixture into the orecchiette and mix well. Garnish with the pine nuts and grated cheese. Enjoy!