Pugliese Cuisine Recipes

Making Orecchiette Pasta In a large bowl, mix the semolina flour with warm water until a dough forms. Knead the dough for about 10-15 minutes until smooth and elastic. Let it rest for 30 minutes.

Shaping Orecchiette Take small pieces of dough and roll them into long ropes. Cut the ropes into small pieces. Using a thumb, press each piece of dough to create a small disc, then flip it inside out to form the characteristic orecchiette shape.

Cooking Orecchiette Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions or until al dente. Drain well.

Making the Sauce In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sauté until fragrant. Add the cherry tomatoes, basil, salt, and pepper. Cook for about 10 minutes until the tomatoes soften.

Combining Pasta and Sauce Toss the cooked orecchiette pasta in the tomato sauce. Mix well to ensure the pasta is coated evenly. Serve hot, garnished with grated Parmesan cheese.