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Puglian Inspired Orecchiette

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


  1. Boil 1 gallon of water with a generous amount of sea salt.

  2. In a skillet, saute the onions & garlic in oil until onions become translucent. Then add a few dashes each of oregano and chili flake.

  3. Add cherry tomatoes and cook on low until tomatoes break down.

  4. Add pasta to boiling water and undercook by 2 minutes, according to the directions. Reserve 1 cup of pasta water.

  5. 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.

  6. Finish with fresh cracked pepper and basil.


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