:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Wmq0GQrmUfYQlBoe7SgX/a7a5200b7cd22ae70002f785becd11.png "Best Homemade Orecchiette Pasta")
Best Homemade Orecchiette Pasta
Experience a taste of Italy in your kitchen with our Orecchiette Pasta. This simple and delicious dish, with its unique little ear pasta, is a sure crowd-pleaser. Packed with fresh vegetables and a hint of garlic and chilli, it's a winning combination.
Ingredients
- 350 g orecchiette pasta
- 2 tbls olive oil
- 2 cloves garlic, minced
- 1 red chilli, finely chopped
- 100 g fresh spinach
- 250 g cherry tomatoes
- 50 g pitted black olives
- 50 g parmesan
- salt to taste
- Freshly ground Black Pepper to taste
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Directions
Fill a large pot with water and bring it to a boil. Once boiling, add a pinch of salt and the orecchiette pasta. Cook al dente according to the package directions.
While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook for 1-2 minutes until fragrant.
Add the spinach to the pan and saute until it's wilted.
Add the cherry tomatoes and black olives, cooking for another 5-7 minutes until the tomatoes starts to burst.
Drain the pasta and reserve a cup of pasta water.
Add the cooked pasta to the pan with spinach and tomatoes. Mix well to combine all the ingredients. If needed, add some pasta water to loosen the mix.
Season with salt, pepper, and grated parmesan. Toss everything together until well combined and heated through.
Serve the pasta hot with a sprinkling of more parmesan on top.
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