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This refreshing vegetarian pasta from Puglia is a classic pasta, perfect for a hot summer day or lunch by the pool. The chefs at Masseria Torre Maizza shared their pasta of the day recipe with us so you can make it at home too. Fresh small sweet datterini tomatoes are preferred, but if you can’t find them, we’d recommend using the freshest and sweetest tomatoes you can find.
Orecchiette with Fresh Tomato Sauce
Ingredients
- 200 gr orecchiette from Bari, small semolina
- 150 gr datterini tomatoes, at the right ripeness, nice firm and not unripe
- 20 gr extra virgin olive oil
- 10 basil leaves
- 1 fresh garlic clove
- 80 gr cacioricotta cheese
- hot pepper
- salt, to taste
Instructions
- Wash, dry, remove the stalk, and cut the datterini tomatoes into 4 parts. Put them in a small bowl with 4 leaves of basil, a whole garlic clove, and a pinch of salt. Drizzle with oil.
- Cook the orecchiette in abundant salted water. 5 minutes is more than enough.
- 2 minutes before draining the pasta, pour the datterini tomatoes mixture into a pan with oil and turn on the flame.
- Drain the orecchiette, and remove the basil and garlic before adding the pasta to the pan. Add the orecchiette and allow it to combine the flavors.
- Remove the pan from the heat. Add the remaining finely chopped basil and 1/3 of the grated cacioricotta cheese.
- Serve and add the remaining cacioricotta with a drizzle of oil, and ground pepper if you like.