Orecchiette with Rocket and Tomato

Photo: Claudia Concas

Orecchiette with Rocket and Tomato

A simple first course straight from the culinary tradition of Puglia: here’s how to prepare orecchiette with tomato and rocket leaves.  

20 January, 2021
Average: 3.8 (5 votes)

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 20 MIN

ingredients

Orecchiette Pasta
320 g
Cherry Tomatoes
200 g
Rocket
4 handfuls
Pecorino Cheese
200 g
Garlic
2 clove
Red Pepper
1 pinch
Extra virgin olive oil
60 ml
Salt
to taste
Pepper
to taste
Parmigiano Cheese

Orecchiette pasta with tomato and rocket makes a simple and delicious dish. This is a pasta first course with all the enticing aroma of the Mediterranean. If you follow our advice, in a few minutes you will be able to serve up a dish of orecchiette with tomato and rocket, whose original flavour is sure to make a lasting impression. So, what are you waiting for? Get to work in the kitchen and follow the recipe step by step.

Step 01

Cut the cherry tomatoes Garlic in the frying pan

First of all, fill a large saucepan with water and bring it to the boil. In the meantime, cut the cherry tomatoes in half after washing and drying them carefully. Crush the two garlic cloves and gently fry them in extra virgin olive oil.

Step 02

Close-up of the orecchiette

When the water comes to the boil, add salt and then drop the fresh orecchiette into the pan, leaving them to cook for about 6 minutes. 

Step 03

Cherry tomatoes in the frying pan Salt the cherry tomatoes

When the garlic is golden brown, add the cherry tomatoes and season to taste with salt and pepper. 

Step 04

Tomatoes being cooked Rocket on the tomatoes

Stir the tomatoes and let them heat through well before adding the rocket leaves. Stir again and after 2 minutes, remove from the heat.

Step 05

Orecchiette in the frying pan Add grated cheese to the pasta

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. 

Variants

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. 

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