Orecchiette al sugo di pomodoro:
Ingredients:
- Orecchiette pasta (enough for the number of servings you need)
- Ripe tomatoes (about 6-8 medium-sized tomatoes)
- Garlic cloves, minced (2-3 cloves)
- Extra-virgin olive oil
- Fresh basil leaves, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Prepare the Tomatoes: Bring a large pot of water to a boil. Cut a small “X” at the bottom of each tomato. Drop the tomatoes into the boiling water for about 1-2 minutes, or until you see the skin starting to peel away. Remove them from the boiling water and immediately transfer them to a bowl of ice water. Peel the skin off, and then chop the tomatoes.
- Make the Tomato Sauce: In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned. Add the chopped tomatoes to the skillet, along with salt and pepper to taste. Cook the tomatoes over medium heat, stirring occasionally, until they break down and the sauce thickens. This usually takes about 15-20 minutes.
- Cook the Orecchiette: Meanwhile, cook the orecchiette pasta in a large pot of salted boiling water according to the package instructions. Cook until al dente.
- Combine the Pasta and Sauce: Once the pasta is cooked, drain it and add it to the skillet with the tomato sauce. Toss the pasta in the sauce, making sure it’s well coated.
- Finish and Serve: Stir in the chopped fresh basil. Taste and adjust the seasoning if necessary. Serve the Orecchiette al sugo di pomodoro hot, optionally garnished with grated Parmesan cheese.
This dish is a celebration of the simplicity and freshness of Italian cuisine. Adjust the ingredients and quantities based on your preferences and the number of servings you need. Enjoy your meal!
