One of my favourite short pasta shapes is orecchiette, which means “little ears”. The original recipe from Puglia combines orecchiette with “Cime di Rapa” – a variety of the same family of broccoli from the heel of Italy’s “boot” 

However,  it’s also perfect with tomato and vegetable-based sauces because it’s ear-like shape holds the sauce very well.

So what are you waiting for? Wear your apron and let’s go! Try my:

Orecchiette with Tomato and Mushroom Sauce

Ingredients for 2/3 people

250g Orecchiette

50g Medium size tomatoes or cherry tomatoes

1 Onion

100g Mushrooms

1 Chilli Pepper

1 Tbsp Tomato concentrate

Parsley, as needed

Extra Virgin Olive Oil “Il Vero”

Salt, as needed

Finely slice the onion.

Brown the onion in a pan with a little bit of Extra Virgin Olive Oil “Il Vero” and a chilli pepper.

Then, slice the tomatoes and add them to the pan.

Cook the tomatoes for few minutes and then, add a spoon of tomato concentrate and the mushrooms and let it cook for 20 minutes on a low heat (or 30 if you are using frozen mushrooms).

As needed add a spoon of the cooking water from the pasta.  and salt,

Eventually, check the sauce from time to time, and add further water if it becomes too dry. At the end add the chopped parsley.

Turn off the heat ones the sauce is ready.

In the meanwhile, bring to the boil a pot full of salted water and cook the orecchiette for the time suggested on the bag, usually between 12-15min.

Finally, drain the orecchiette pasta and pour it into the pan. Stir on a high heat for a couple of minutes and then turn off the cooker. Add fresh parsley and serve.

All done… so delicious!

Enjoy and… Buon Appetito!