Orecchiete With Mastiha or Tomato Sauce
HELPFUL TIP: Orecchiette means little ears in Italia, for the shape of these small thumb-size discs with an indentation makes them perfect for “clinging” to the sauce. The shape is a traditional one from Puglia in the Italian boot, and there it’s usually served with a simple chunky tomato sauce. You can substitute Orecchiette with either fusilli (twists), penne, or farfalle (bowties), all of which may be easier to find at your local supermarket.
Ingredients
- 1/3 cup extra-virgin olive oil (plus 2-3 tbsp for tossing the pasta)
- 1 red onion (finely chopped)
- 4 garlic cloves (crushed)
- 2 1/2 pounds ripe (fresh tomatoes, peeled, seeded, and chopped)
- 1/2 cup dry white wine
- 1 heaping tsp. small mastiha crystals pounded with 1/2 tsp. Salt
- Additional sea salt to taste
- Freshly ground black or white pepper (to taste)
- 6 fresh basil leaves (julienned, and 3 - 4 leaves for garnish)
- 1 pound Orecchiette (little ear-shaped pasta cooked to al dente in salted water and drained)
- 4 ounces Feta (Manouri or Ricotta Salata, shaved or grated, to taste)
Instructions
- 1
Heat the 1/3 cup of olive oil in a wide, shallow pot and saute the onions over medium heat until soft. Add the garlic and sauté for a minute to soften. Add the tomatoes with all their juices. Bring to a simmer and pour in the wine. Bring back to a simmer, lower heat, and add the mastiha or minced dried sage and salt and pepper to taste. Simmer the sauce for about 20-25 minutes, or until thick. Add the basil just before removing it from heat.
- 2
While the sauce is simmering, boil the pasta. Drain and toss with a bit of olive oil. Toss the hot sauce and about a cup of grated cheese into the pasta and immediately serve with a little fresh pepper and garnished with fresh basil leaves.
Cook it from the original
This recipe comes from dianekochilas.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on dianekochilas.com