Orecchiette
with Tomato Sauce
“Ear Pasta” served with a simple tomato
sauce inspired by Southern Italy
This is a very simple and easy to make pasta
dish that captures the sublime flavors of Southern Italy. The sauce is so
simple, calling on the flavors of the individual ingredients to step out and
shine, so choosing quality ingredients is crucial. When considering your
tomatoes, I would suggest using canned San Marzanos.
This variety is considered the best paste tomato, and are less acidic and more
full-flavored than other typical varieties. They are generally grown and canned
in Southern Italy, picked and canned at the peak of their flavor, and available
year-round in most quality grocery stores. Because tomato flavor takes center
stage in this dish, they are well worth the extra expense. Your herbs should
likewise be of high quality and fresh.
As for cooking the pasta, yeah, I know that
cooking noodles is about as easy as boiling water, but there are a few things
that you can do to get it perfect every time. First, make sure to use enough
water: use a minimum of 5 qts of boiling water for
each pound of pasta. Add salt to the water – this does not influence the
boiling temperature much, but it does season the pasta. After adding the pasta
to the boiling water, make sure to stir it well for the first few minutes to
prevent sticking. DO NOT use oil – it coats pasta and prevents it from
absorbing sauce. Check the pasta frequently – overdone pasta is a crime. When
it is finished to your liking, al dente or just past, do not rinse and cool,
but strain the pasta from the pot and add it directly to the sauce. This will
allow the pasta to soak in the sauce. Serve it immediately. Buon
appetito!
Ingredients:
·
28-oz. can of San Marzano tomatoes
·
3 bay leaves
·
1 large sprig of fresh
rosemary
·
Salt to taste
·
1 lb. dried orecchiette
pasta
·
2 T. salt
* Optional: serve with a cheese of your choice
Directions:
1.
Pour
the tomatoes and the liquid from the can into a blender or food processor and
puree briefly by pulsing a few times, until the tomatoes are well broken up.
2.
Add
the tomato puree to a 2-qt saucepan. Add the rosemary and bay leaves and bring
to a gentle simmer. Simmer for 30 – 45 minutes, stirring occasionally, making
sure to scrape the bottom.
3.
Taste
the sauce periodically. When you are satisfied with the rosemary and bay leaf flavor,
remove the herbs. Add water if necessary, but the finished be quite thick,
becoming almost pasty. Add salt to taste.
4.
Meanwhile,
add 5 qt. of water to a large stockpot. Add 2 T. salt and bring to a boil.
5.
Add
the orecchiette and stir for the first few minutes. Cook following the package
directions, but sample frequently to prevent overcooking.
6.
When
the pasta is just right, remove it from the water with a ladle type strainer,
allowing it to drain, and then add it to the pasta sauce.
7.
Mix
well, allow it to soak in the sauce for a few minutes, and then serve.
* You can serve with
a strong soft cheese, which can be mixed in, or with a hard cheese grated over
the top. One of the times when we had this dish in Puglia, it was served with a
super-pungent aged soft goat cheese. It was too strong for most of us. We
prefer to grate a little parmesan reggiano over the
top.