Orecchiette are one of the most representative dishes of the Apulian cuisine.
Their name comes from their shape, which resembles a small ear (orecchio in Italian).
Today Alessandra ‘s mother @lia.martelli prepared orecchiette with cherry tomatoes.
500 gr fresh orecchiette (or 320 gr of dry orecchiette)
4 spoons extra-virgin olive oil
3 cloves garlic
500 gr cherry tomatoes
Start bringing a large pot of salted water to a boil. Meanwhile, heat 4 tablespoons olive oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic. When water boils, stir in pasta.
Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Drain orecchiette al dente and add to tomatoes, folding both together. Add some basil leaves cut in pieces with your hands. Serve with a dusting of Parmigiano Regiano cheese.
We accompanied the orecchiette with a red wine from Puglia: Nero di Troia Grifo.