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The Italian region of Puglia is famous for its pasta which is shaped like ears. This recipe for orecchiette brings traditional Italian flavours to your table
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
Bring a large pot of water to the boil. In the meantime, slice the cherry tomatoes in half and place them in a strainer. Salt and set aside for a few minutes until they lose the extra moisture.
Trim the rocket of any tough ends and pick the most tender leaves. Throw the pasta in the boiling water for 10 minutes or cook according to the manufacturer’s instructions.
In a large pan, saute the rocket, tomatoes, red pepper flakes, pecorino cheese and a crushed clove of garlic (with the skin on). Add the orecchiette and cook until al dente.
Before serving, get rid of the garlic. Serve the pasta and drizzle a bit of olive oil over each serving.
Wine pairing: Castel del Monte Chardonnay