Orecchiette con pomodorini e rucola

Ingredients

• 450 g (1 lb)orecchiette pasta
• 500 g (1 lb)cherry or grape tomatoes, halved
• 1 bunch or packet (about 150 g/5 oz)fresh rocket, roughly chopped if the leaves are large
• 2garlic cloves, peeled and lightly crushed
• To tasteolive oil
• To tastesalt
• 1, or a pinchpeperoncino (hot red pepper) or red pepper flakes
• To tastegrated cheese (cacioricotta, pecorino, Parmigiano-Reggiano or ricotta salata)

Instructions

1. 1

   Cook the pasta

   Bring a large pan of well-salted water to the boil. Add the orecchiette and cook until al dente.

2. 2

   Infuse the oil

   Meanwhile, gently sauté the garlic in a generous amount of olive oil in a large frying pan or wok. Add the peperoncino if you want heat. Once the garlic is just starting to brown at the edges, remove it and the pepper, if used.

3. 3

   Cook the tomatoes

   Add the tomatoes and season with salt. Sauté until they just begin to wilt. If the pasta is not ready, turn off the heat; for a saucier result, let the tomatoes soften and break down a little more.

4. 4

   Toss with rocket

   Drain the cooked pasta and add it to the pan with the rocket. Add grated cheese here if using. Toss over a lively heat for a few moments, until everything is coated and any excess liquid has cooked off.

5. 5

   Serve immediately

   Serve straight away with a drizzle of olive oil. Offer extra grated cheese at the table if you like.

What is orecchiette with tomatoes and rocket?

Orecchiette means “little ears” in Italian, describing the small, cup-shaped pasta associated especially with Puglia in southern Italy. This version pairs it with tomatoes and rocket for a simple combination of sweet, savoury and peppery flavours.

The short cooking time keeps the tomatoes fresh-tasting rather than turning them into a long-simmered sauce. Rocket is added right at the end, so it softens in the heat but retains some of its bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 18g protein, 82g carbs, 17g fat.

Most of the carbohydrate comes from the orecchiette, while olive oil contributes much of the fat and the optional grated cheese adds fat and protein. Pasta and cheese provide most of the protein; serve it with a generous side of vegetables for a more balanced plate.

Choose the right ingredients

Pasta shape: Orecchiette’s shallow cups catch pieces of tomato and oil. If you cannot find it, another small pasta shape can work, though the texture will differ.

Tomatoes: Cherry or grape tomatoes are easy to halve and soften quickly. Use ripe ones for the sweetest, juiciest pan sauce.

Rocket and cheese: Fresh rocket brings a peppery finish, while a grated hard or salted cheese adds savouriness. The cheese is optional, so let diners add it to taste.

Infuse the oil gently

Garlic: Keep the heat low enough for the garlic to flavour the oil without scorching. Removing it as soon as the edges begin to brown helps prevent a bitter taste.

Chilli: Add the peperoncino or flakes with the garlic so their heat infuses the oil. Leaving it out gives a milder dish.

Get the tomato texture right

Just wilted: Stop cooking when the tomatoes begin to soften if you want distinct pieces and a light coating of juice. For more sauce, cook them a little longer until some have collapsed.

Pan liquid: Once the pasta is added, toss over lively heat until the excess liquid cooks off and clings to the pasta. Avoid leaving the pasta sitting in a watery pool.

Time the pasta and pan

Pasta water: Start the pasta first, then prepare the tomatoes while it cooks. Check the packet timing and taste a piece near the end; it should be tender with a little firmness at the centre.

Finishing: Have the rocket ready before draining, as the pasta is tossed with it immediately. If the tomatoes finish first, switch off the heat and bring the pan back up when the pasta is ready.

Serve it while hot

Finish: A final drizzle of olive oil gives the pasta a fresh sheen, and extra cheese lets everyone season their own portion.

On the side: A crisp green salad or simply dressed vegetables make a fresh accompaniment. Serve promptly so the rocket stays bright and the pasta does not soak up all the pan juices.

Recipe notes & tips

• Salt the pasta water well, since it seasons the orecchiette as it cooks.
• Use a large pan so the tomatoes can sauté rather than steam.
• Remove the garlic before it becomes deeply golden to avoid bitterness.
• Add the rocket only when you toss in the drained pasta.
• Keep some cheese aside for serving so it can be added to taste.

Variations

• More sauce: Cook the tomatoes for longer until some collapse and release more juice.
• Extra chilli: Add more red pepper flakes with the garlic for a hotter oil.
• Cheese choice: Try pecorino, Parmigiano-Reggiano, cacioricotta or ricotta salata.
• Milder flavour: Leave out the peperoncino or red pepper flakes.
• Different greens: Use another tender leafy green in place of the rocket, adding it near the end.

Common mistakes to avoid

• Burning the garlic: Keep it over gentle heat and remove it when the edges just begin to brown.
• Overcooking the tomatoes: Stop when they are just wilted for a fresher, chunkier finish.
• Watery pasta: Toss over lively heat for a few moments so excess liquid cooks off.
• Adding rocket too early: Stir it in with the drained pasta so it only wilts briefly.
• Overcooking the orecchiette: Check it near the packet's suggested cooking time and drain when al dente.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a frying pan with a small splash of water or olive oil; the rocket will be softer after reheating.

Frequently asked questions