Ingredients

  • 250 grams orecchiette
  • 250 grams cherry tomatoes, cut into wedges
  • 7 sun-dried tomatoes in oil, sliced
  • 2 tablespoons extravergine olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili pepper flakes
  • a pinch of dried oregano
  • 3 basil leaves
  • salt to taste

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a large frying pan, brown the garlic powder in the heated oil. Toss the sun-dried tomatoes into the frying pan and cook for about 2-3 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 2

  • Add the cherry tomatoes, oregano and chili pepper and cook covered for about 10-15 minutes or till the cherry tomatoes are tender, adding water if necessary to prevent tomates from sticking onthe bottom of the pan.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 3

  • Add the basil leaves and salt to taste.
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Step 4

  • In the meantime, you have brought water to the boil in a large saucepan. When water boils, add a pinch of coarse salt (according to taste) and the orecchiette.
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  • EQUIPMENT:

Step 5

  • Let them cook till al dente (or according to instructions).

Step 6

  • Drain them and stir them into the frying pan together with the tomatoes sauce. Saut for about 1-2 minutes, then serve.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 7

  • According to taste, you can serve the orecchiette with grated pecorino cheese.
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