🍝 Orecchiette al pomodoro
Orecchiette al pomodoro is ear-shaped Apulian pasta in a simple tomato sauce cooked with garlic and olive oil and finished with fresh basil. The little cups hold the sauce, giving a fresh, light and fragrant plate. It is an everyday dish in southern Italy, served hot as a first course or main.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 320 g dried orecchiette
- 600 g ripe tomatoes or 1 can (400 g) peeled tomatoes
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- Handful of fresh basil
- Salt and chilli flakes, optional
Method
- Warm the oil and gently fry the garlic for 1 minute.
- Add the chopped tomatoes and salt and simmer for 15 minutes until thickened.
- Cook the orecchiette in salted boiling water until al dente and drain.
- Toss the pasta in the sauce with torn basil and serve.
How to make it lighter
- Measure the pasta: 80 g dried per person is a standard portion.
- Keep the oil to 1 tbsp for the pan — about 120 kcal.
- Add sautéed vegetables or a side of grilled chicken for a fuller plate.
History
Orecchiette are the traditional pasta of Apulia, where they are still shaped by hand in the old towns such as Bari. Dressing them with a plain tomato sauce is one of the most common ways they are eaten at home.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →