ORECCHIETTE AL POMODORO

INGREDIENTS

Orecchiette Pasta

Extra Virgin Olive Oil "cooking oil"

Onion

Garlic

Peperoncino 

Passata di pomodoro

Basil

Salt

Oregano (optional)

Parmesan or Cacioricotta Cheese 

 

PROCEDURE

Pasta Preparation: Boiling Water: Begin by bringing a large pot of water to a boil. Once boiling, add salt and the orecchiette, stirring to prevent sticking. Cook according to package instructions or until al dente.

Sauce Creation: Sauté Aromatics: In a pan or wok, lightly heat the olive oil. Add the chopped onion, garlic, and peperoncino, frying them gently to release their flavors without burning. Tomato and Basil: Introduce the tomato passata to the pan. To this, add a big leaf of basil with its stem for an aromatic depth. Season the sauce with salt and, if you like, a bit of oregano for added taste. Allow the sauce to simmer gently for 10-15 minutes. If the sauce thickens too much, thin it with a little of the pasta’s cooking water.

Combining Pasta and Sauce: Finishing Pasta: Once the pasta is cooked to perfection, drain it while reserving some of the cooking water. Transfer the pasta into the sauce, removing the basil stem beforehand. Toss the pasta in the sauce, adding a splash of the reserved cooking water if needed to achieve a silky texture.

Serving: Serve the orecchiette generously topped with grated Parmesan or Cacioricotta. Garnish with fresh basil leaves to introduce a burst of freshness and color.