Orechiette Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt once boiling.

Add 1 lb orecchiette to the boiling water and cook according to package instructions until al dente (usually 9–12 minutes). Stir occasionally to prevent sticking.

Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the pasta and set aside. Keep the reserved water warm.

While the water heats, heat 3 tbsp extra-virgin olive oil in a large sauté pan over medium heat until shimmering.

Add the finely diced onion (1 cup) to the pan and cook, stirring, until translucent and soft, about 6–8 minutes. Do not let it brown deeply.

Add the minced garlic (3 cloves) and cook for 30–60 seconds until fragrant, stirring constantly so it doesn't burn.

Stir in 1 tbsp tomato paste and cook 1 minute to deepen flavor.

Pour in the crushed tomatoes (28 oz) and stir to combine. Add 1/2 tsp sugar, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Bring the sauce to a gentle simmer.

Reduce heat to low and simmer the pomodoro gently, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened and bright in flavor.

Taste the sauce and adjust seasoning with more salt or a pinch of sugar if needed.

When the sauce is nearly ready and the pasta is drained, add 1 tsp red chili flakes to the pomodoro and stir to blend. Keep heat low so the chili infuses without becoming bitter.

Add the drained orecchiette to the pan with the sauce. Toss to coat, adding reserved pasta water a few tablespoons at a time (up to 1/2 cup or more as needed) to loosen and help the sauce cling to the pasta. Continue tossing for 1–2 minutes until pasta is al dente and sauce is glossy.

Turn off the heat and fold in the torn basil leaves (about 1 cup) and 1 tbsp extra-virgin olive oil. Toss gently to distribute the basil and oil.

Stir in or sprinkle 1/2 cup grated Parmesan or Pecorino, tossing to combine. If desired, add more reserved pasta water a splash at a time to achieve a silky finish.

Taste and adjust seasoning with salt, pepper, or additional chili flakes to taste. Serve immediately, garnished with extra basil leaves and more grated cheese if desired.