Orecchiette With Fresh Tomatoes And Pecorino

Ingredients

• 454 g (1 pound)orecchiette pasta
• 946 ml (2 pints), or about 450 g (3 cups)ripe cherry tomatoes, or ripe plum tomatoes, chopped
• 2 large clovesgarlic, minced
• 45 ml (3 tablespoons)olive oil
• to tastesea salt
• to tastecracked black pepper
• to tastered pepper flakes
• 15 g (1/4 cup)fresh basil, finely chopped
• 300 g (3 cups)Pecorino cheese, freshly grated

Instructions

1. 1

   Mix the tomatoes

   Quarter the tomatoes and combine them in a bowl with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes and fresh basil.

2. 2

   Rest the mixture

   Leave the tomato mixture to rest for at least two hours before you cook the pasta.

3. 3

   Cook the pasta

   Boil the orecchiette in a large pot of water until al dente.

4. 4

   Reserve pasta water

   Drain the pasta, saving a small cup of the cooking water.

5. 5

   Combine pasta and sauce

   Add the tomatoes and cheese to the pasta and toss everything together.

6. 6

   Adjust the texture

   If the pasta looks dry, add a little of the reserved pasta water and mix well.

7. 7

   Season to taste

   Taste the pasta and add more salt if needed, along with extra cracked black pepper.

8. 8

   Serve hot

   Serve the pasta hot.

What is orecchiette with fresh tomatoes?

Orecchiette, meaning “little ears”, is a pasta shape associated with Puglia in southern Italy. Its small cupped form holds onto bits of sauce and grated cheese.

This version pairs the pasta with uncooked tomatoes, garlic, olive oil and basil, then finishes with Pecorino. Resting the tomatoes gives their juices time to mingle with the seasonings before they meet the hot pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 860 calories, 38g protein, 78g carbs, 34g fat.

Most of the carbohydrates come from the orecchiette, while Pecorino supplies much of the protein and fat; olive oil adds more fat. Serve a moderate helping with a generous side of vegetables or salad to balance the plate.

Why the tomato rest matters

Tomatoes and aromatics: the resting mixture is the sauce here, so use ripe tomatoes and let them sit for at least two hours as directed. The salt draws out juice, which helps coat the pasta.

Basil: chopping it finely distributes its fragrance through the tomatoes. Add it to the mixture at the start, as the recipe directs.

Choosing the cheese

Pecorino: freshly grated cheese mixes more readily than pre-grated pieces and brings a salty, savoury finish. Because it is already salty, taste the finished pasta before adding much extra salt.

Grating: grate the cheese finely so it can cling to the orecchiette and combine with the tomato juices.

Getting the pasta texture right

Al dente: cook the orecchiette until tender but still slightly firm, checking the packet guidance as it cooks. Avoid leaving it soft, since it will be tossed with the other ingredients afterwards.

Pasta water: keep a small cup before draining. Its starch helps loosen the mixture if the pasta seems dry; add just a little at a time.

Seasoning the dish

Chilli: red pepper flakes add a gentle heat, so start with a modest pinch if you prefer a milder plate. Cracked black pepper brings a different, sharper warmth.

Salt: the recipe seasons the tomatoes and then asks you to taste again at the end. The Pecorino contributes saltiness too, so adjust only after everything is combined.

Serving ideas

Serve the pasta hot, soon after tossing, while the cheese and tomato juices coat the pasta. A simple green salad or cooked seasonal vegetables make an easy side.

Since the recipe is rich in pasta and cheese, add a side of vegetables for colour and freshness. Keep any additional cheese at the table so diners can choose their own amount.

Recipe notes & tips

• Use ripe tomatoes so the resting mixture gives off plenty of juice.
• Let the tomato mixture rest for at least two hours, as the recipe specifies.
• Grate the Pecorino shortly before combining it with the pasta.
• Reserve pasta water before draining, not after.
• Add the pasta water gradually so the sauce does not become watery.
• Taste for salt only after adding the Pecorino.

Variations

• Use plum tomatoes: Chop them instead of the cherry tomatoes, using about 450 g.
• Adjust the chilli: Use fewer flakes for gentler heat or more for a spicier dish.
• Add more basil: Increase the chopped basil for a stronger herbal flavour.
• Change the cheese: Try another hard, salty grating cheese if Pecorino is unavailable.
• Add vegetables: Serve with cooked greens or a side salad for a fresher, more substantial plate.

Common mistakes to avoid

• Skipping the rest: The tomatoes need at least two hours to release their juices; prepare them ahead.
• Overcooking the pasta: It can turn soft when tossed; cook it just to al dente.
• Forgetting the pasta water: Save a small cup before draining so you can loosen the mixture.
• Adding all the water at once: The pasta may become loose; add a little at a time.
• Oversalting: Pecorino is salty, so taste the combined dish before adding extra salt.
• Using large tomato pieces: Quarter cherry tomatoes or chop plum tomatoes so they mix easily with the pasta.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan with a splash of water, stirring until warmed through; the pasta may be softer after storage.

Frequently asked questions