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Orecchiette with fresh tomato sauce


Orecchiette with fresh pasta sauce (serves 2)

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Rate this recipe 4.3/5 (6 Votes)


  • 1 cup of cherry tomatoes
  • 1 cup of fresh basil
  • 1 clove of garlic
  • 1 1/2 cups orecchiette
  • Salt and pepper
  • Olive oil
  • Parmesan cheese
  • (optional – 3 tbsp cream)


Adapted from


Step 1

Bring a pan of water to the boil salt it generously, add the pasta, stir to separate, clamp the lid on and set a timer for 2 mins less than the packet instructions so it will be al dente
◾Bruise the garlic (by smashing it under the flat of a knife blade, or squashing it with a can or rolling pan)
◾Dice the tomatoes finely (or pulse in a processor), then put them in a bowl with the garlic, snip in the basil leaves and a good glug of olive oil (a coupel of tbsps)
◾Once the pasta timer goes off, drain the pasta (not too well, the starch in the water helps the sauce), then add the tomato mixture to the pan – picking out the garlic – and stir well
◾Turn in the heat for a minute, then grate over lots of parmesan cheese (1/2 cup ish) and black pepper. Add the cream if using and warm through
◾Serve in warmed bowls

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