I’ve never cooked Orecchiette pasta before so when I was getting a coffee last Saturday morning after my daughters netball match I spied a packet in my local deli and had to give it a try.  I cooked Cherry Tomato Pasta from Pete Evans book My Table.

It was a delicious rustic mid week dinner served with some bread and a glass of whatever you fancy. My husband loved it and so did the children it made me feel like I was eating out but at home.

Here is the recipe:

Cherry Tomato Pasta

150ml extra virgin olive oil, 10 garlic cloves thinly sliced, 2 birds eye chillies finely chopped,6 anchovies, 1 TBLSP capers, 2 punnets cherry tomatoes halved, 2 TBLSP white wine,
small handful basil leaves, 400g orecchiette or any pasta you like, juice of 1/2 lemon, parmesan cheese to serve

Combine the oil, garlic, chilli and anchovies in a pan over medium low heat until the garlic starts to turn a light brown colour (takes a while).  Break down the anchovies with a wooden spoon.

Add the capers, tomatoes and white wine and season with salt & pepper.  Cook for another 3 minutes, then stir in the basil.

Meanwhile, cook the pasta in boiling salted water according the the packet instructions, then drain.  Add to the sauce and toss well.  Stir in the lemon juice and serve with the shaved parmesan.

NOTES:  I thought 150mls was to much oil but could see at the end that it created a sauce. If you don’t like anchovies don’t worry they melt into the oil, garlic and chilli mixture creating a beautiful flavour you won’t even know they are there.

I’d love to know how it turned out if you decide to give it a try!



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