Last summer, I had had some of the best orecchiette in Puglia. I couldn’t believe how something so basic tasted so divine. The trick to this recipe is good tomatoes cooked low & slow with olive oil, onion, chili flake & oregano.
Puglian Inspired Orecchiette
1/2lb Orecchiette from Italy
1 gallon filtered water
1/4 cup Italian olive oil
3/4 cup white or yellow onion, chopped
2 cloves garlic, crushed
chili flakes, 2 dashes
dried oregano, 1 dash
2 cups cherry tomatoes
fresh basil to garnish
Boil 1 gallon of water with a generous amount of sea salt.
In a skillet, saute the onions & garlic in oil until onions become translucent. Then add a few dashes each of oregano and chili flake.
Add cherry tomatoes and cook on low until tomatoes break down.
Add pasta to boiling water and undercook by 2 minutes, according to the directions. Reserve 1 cup of pasta water.
When pasta is al dent, add the tomato sauce with 1/2 cup of the pasta water; add more pasta water to achieve the desired consistency.
Finish with fresh cracked pepper and basil.