Orecchiette is originally,
a hand made pasta, shaped as a small ear, hence
the name "orecchiette'. Today you will find
them machine made and packed dry and are of excellent
quality. They are made from the simple ingredients
of flour and water and are also known to be made
with whole wheat flour.
Wash the tomatoes and de-seed. Place them in boiling
water to soften. Remove them from the boiling
water and allow them to cool. Pass them through
a food processor or liquidize in a blender to
obtain the pulp which will be the base of your
In another pan, add your oil and gently fry the
garlic (add more to taste), the onion, together
with a fewof the basil leaves. Be careful not
to burn, as all this should be fried gently.
Add the tomato you prepared earlier and allow
to simmer for at least a half an hour.
The orecchiette should be boiled in abundant salted
water (to taste) until soft, but not over-boiled,
(see instructions on the packet), strained in
a colander and tossed into the sauce. More torn
fresh basil leaves can be used as a garnish and
this is also used to enhance the flavour with
a sprinkle of the cheese available. Enjoy!
Recipe by Mr.