Apulian Rocket Orecchiette with Cherry Tomatoes and Pecorino | 20-Minute Italian Pasta

Name: Apulian Rocket Orecchiette with Cherry Tomatoes and Pecorino | 20-Minute Italian Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Olasz konyha
Ingredients: 400 g Dried pasta; 250 g Cherry tomatoes; 125 g Rocket; 3 pcs Garlic cloves; 1 pc Red chilli pepper; 60 g Aged pecorino; 40 ml Extra virgin olive oil; 5 g Fine salt

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20 min

Quick

Kifli Kukták

Dél-Olaszország napfényes ízei mindössze 20 perc alatt az asztalodon. A friss, roppanós rukkola enyhe borsos karaktere tökéletesen simul a serpenyőben édesre pirult koktélparadicsomhoz és az illatos fokhagymához. Mindezt a kagyló formájú orecchiette tészta öleli körül, a koronát pedig a sós, aromás érlelt pecorino sajt teszi fel rá. Könnyed, mégis tartalmas mediterrán vacsora egy mozgalmas hétköznap estére.

Ingredients

Price per portion:HUF 814.81

Ingredients

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Dried pasta 400 g Száraztészta

Cherry tomatoes 250 g Koktélparadicsom

Arugula 125 g Rukkola

Garlic clove 3 db Fokhagyma gerezd

Red chili pepper 1 db Piros chilipaprika

Aged pecorino 60 g Érett pecorino

Extra virgin olive oil 40 ml Extra szűz olívaolaj

Fine salt 5 g Finom só

Preparation method

Bring a large pot of water to a boil, then salt generously once boiling rapidly. Add the dried orecchiette pasta and cook for 1-2 minutes less than the package instructions so that it remains truly al dente. Before draining, scoop out a small mug of the cooking water, as this will form the base of the silky sauce.

While the pasta is cooking, heat the extra virgin olive oil in a spacious pan. Add the thinly sliced garlic and sliced red chilli pepper. Sauté over medium heat for 1 minute, being careful not to let the garlic burn.

Add the halved cherry tomatoes to the pan. Sauté for 3-4 minutes, tossing occasionally, until the skins begin to wrinkle slightly and they release their sweet, flavorful juices. Season with salt to taste.

Chef's tip

Rocket wilts in seconds, so make sure to fold it into the pasta only after removing the pan from the heat, keeping it beautifully bright green and crisp.

If you enjoy bolder flavours, you can also melt 2-3 finely chopped anchovy fillets in the olive oil along with the garlic, just as they traditionally do in the region of Puglia.