Orecchiette al Pomodoro e Basilico

The quintessential Puglian soul food. Hand-shaped 'little ears' pasta tossed in a vibrant summer tomato sauce with a generous handful of spicy fresh basil.

The Ingredients

For the Pasta Fresca

• 400g Durum Wheat Semolina Flour
• 200ml Warm Water
• A pinch of Sea Salt

For the Sauce

• 800g San Marzano Tomatoes
• 3 Cloves of Garlic, smashed
• A generous bunch of Fresh Basil
• Puglian Extra Virgin Olive Oil
• Cracked Black Pepper

Preparation Steps

Step 01

Bring a large pot of salted water to a rolling boil. Use at least 1 liter of water per 100g of pasta to ensure even cooking.

Step 02

Add the pasta to the water and stir immediately. Cook according to the package instructions until 'al dente'—firm to the bite.

Step 03

Reserve a cup of the starchy pasta water before draining. This liquid gold will help you emulsify your sauce perfectly.

Step 04

Toss the pasta with your prepared sauce over low heat. Add the reserved water as needed and finish with a drizzle of Puglian extra virgin olive oil.