Strain the orecchiette carefully and add them to the sauce. Toss all the ingredients together to mix well. Plate up the orecchiette with tomato and rocket. Before serving, sprinkle with grated Parmigiano Reggiano.
Useful tips and interesting facts
In the city of Bari, the capital of the region of Puglia which constitutes the ‘heel’ of Italy, there is a street in the old town centre where the women make orecchiette by hand every morning. Made exclusively from water and re-milled durum wheat semolina flour, that of orecchiette is a typical Apulian pasta shape traditionally served with turnip tops, a vegetable with a slightly bitter taste. Freshly made orecchiette need to rest for a few hours before being cooked to ensure that their final consistency is perfect.
You may serve your orecchiette simply with tomatoes or, alternatively, with a few rounds of chilli pepper. To give a more savoury flavour to your dish of orecchiette with tomato and rocket, use hard ricotta cheese instead of Parmigiano Reggiano.