Orecchiette with Tomato Sauce
Ingredients
- 400 gOrecchiette (dry pasta)
- 800 gRound tomato (finely diced)
- 2 pcGarlic (minced)
- 1 pcYellow onion (finely chopped)
- 4 tbspExtra virgin olive oil (first press)
- 10 gBasil (fresh leaves torn)
- 50 gParmesan cheese (freshly grated)
- 1 pinchGray sea salt (for cooking water)
- 1 pinchHot chili pepper (to taste)
- 40 gPecorino Romano (grated)
Method
Small ear-shaped pasta cups holding a thick, fragrant tomato sauce. The sheen of extra virgin olive oil and the vibrant green of fresh basil promise a bold and balanced dish.
- 1
Finely chop the onion and garlic. In a sauté pan, sweat them with olive oil and a pinch of chili flakes. The garlic should be translucent and the onion tender, without any browning.
- 2
Add the diced tomatoes. Let them simmer over medium heat. The sauce is ready when the vegetation water has evaporated and it generously coats the back of a spoon.
- 3
Plunge the pasta into a large amount of boiling salted water. Cook until al dente: they should offer a slight resistance to the bite without being hard in the center.
- 4
Drain the pasta, reserving a ladleful of cooking water. Sauté the orecchiette in the sauce with the reserved water, parmesan, and pecorino romano. Stir vigorously to create a glossy emulsion that coats every piece of pasta.
Frequently asked questions
How do you get this dish right?
- Always keep some cooking water; the starch is what creates the bond between the pasta and the sauce.
- Never rinse your pasta with cold water; you would lose the starch needed for the sauce.
How long does this dish keep?
The sauce keeps for 3 days in the fridge. Once mixed, the pasta loses its al dente texture quickly.
