The Orecchiette with garlic and basil is a very quick recipe if you buy the orecchiette already made. For me, it’s a longer process: the day before I make them by hand and then I put them in the freezer to use them the next day, directly frozen. The sauce, however, is super quick!
But if you want, I can assure you that this type of fresh sauce, typically summer-like, tasty, and very easy to prepare, pairs nicely with any type of pasta, even if it’s not fresh…try to believe it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz Orecchiette
- 18 oz Cherry tomatoes
- 4 tbsps Extra virgin olive oil
- 1 clove Garlic
- 2 bunches Basil
- to taste Salt and chili pepper
Preparation
First of all, organize your workspace with all the ingredients already measured, so you have everything at hand.
Wash and dry the cherry tomatoes and basil.
Chop the garlic and chili pepper into small pieces and sauté them with two tablespoons of extra virgin olive oil.
Quarter your cherry tomatoes and put them in the non-stick pan along with the garlic.
Continue to sauté for a few seconds, then lower the heat and adjust the salt.
Roughly tear the basil leaves with your hands to release all their aroma and flavor, and add them only when the cherry tomatoes are well wilted.
Drain the orecchiette, toss them in the sauce, and let them blend while adding more raw extra virgin olive oil.
The Orecchiette with garlic and basil should be served immediately and very hot; otherwise, they will absorb all the sauce’s liquid.
Notes
Tip: for an even more Mediterranean flavor, add some roughly chopped desalted capers.
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