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.