Orecchiette with Rocket and Tomato

Orecchiette with Rocket and Tomato

Orecchiette with Rocket and Tomato

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

11 April, 2012
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Dietary Consideration

Season & Occasion

serves for


total time

0 HR 20 MIN


orecchiette (or any short pasta)
320 g
Cherry tomato
300 g
4 handfuls
Tuscan pecorino cheese
150 g
1 clove
crushed red pepper
1 pinch
Extra-virgin olive oil
60 ml
to taste
to taste


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

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