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Orecchiette or Shell Pasta, Puglia-Style - Orecchiette Alla Pugliese Recipe
Flavors of Italy
Cooking time: About 30 minutes
Total time: 30 to 60 minutes
Preparation time: 10 minutesCooking time: About 30 minutes
Difficulty: Easy
Chef's Note
This recipe comes from the southern Italian region of Puglia on the Adriatic Sea. The pasta is generously sauced with flavorful oil.
Ingredients
Ingredients
- 500 g (18 oz.) orecchiette or shell pasta (see Pasta)
- 1.5 kg (3 lb.) small round Tomatoes
- 5 tbsp. grated Pecorino Romano
- 3 tbsp. dry bread crumbs
- 1 tbsp. chopped fresh parsley
- 2 cloves of garlic, minced
- Olive oil
- A pinch of salt
Method
- Halve the tomatoes, removing the stem end; place in a baking dish;
- season with salt; add the breadcrumbs, parsley, garlic and 2 tbsp. Pecorino; drizzle generously with olive oil; cook in a 200° C (400° F) oven for 30 minutes;
- meanwhile, cook the pasta in boiling water with a pinch of salt; drain;
- place in a serving bowl; drizzle generously with olive oil; sprinkle with the remaining cheese; top with the baked tomatoes and serve immediately.
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