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Our lovely Italian deli assistant Sejla brought back some fresh orecchiette a few weeks back when she visited her home in Puglia. I made this pasta for all the staff and they loved it,  you can use dried orecchiette if you can’t get your hands on the fresh variety. I shouldn’t have let Sejla out of the country as she has now decided to return home for good and although I have contemplated kidnapping, I have accepted she is leaving and will be very sorry to see her go:( On the upside it just means I will have to visit Puglia as I have never been and would love to see this area of Italy so it’s not all bad.

 

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what you need for 4:

olive oil

1 small onion finely chopped

chilli flakes

500g orecchiette

1 garlic clove finely chopped

250g tub ricotta cheese

grated pecorino or parmesan cheese

400g can of chopped tomatoes

sea salt and black pepper

rocket

what to do:

bring a pot of water to the boil, add salt and pasta and cook until al dente.

fill the base of a pan with olive oil, about 3-4 tbsp.

add the onion and garlic and cook until softened but not coloured.

add a pinch of chilli and your can of chopped tomatoes.

simmer for about 15 mins.

drain your pasta, add to your sauce.

add your ricotta, pecorino and rocket and mix well together.

serve with rocket and pecorino on top.

 

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buon appetito!!

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