Orechiette / Pomodoro / Chili Flakes / Basil Recipe

Bring water to boil

Fill a large pot with 4–5 quarts (about 4–5 liters) of water and bring to a rolling boil over high heat. Add 1 tablespoon coarse salt once boiling.

Cook orecchiette

Add 12 oz orecchiette and cook, stirring occasionally, until al dente according to package directions (usually 9–12 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta and set aside.

Keep pasta warm by returning it to the pot off heat or covering the bowl while you finish the sauce.

Prep aromatics and tomatoes

Peel and thinly slice 3 garlic cloves. Peel and finely mince 1 shallot (or small onion). Open the 28 oz can of whole tomatoes and pour into a bowl; crush them by hand or pulse briefly with a fork to a chunky consistency.

Sweat aromatics

Heat 3 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium heat until shimmering but not smoking. Add the sliced garlic and minced shallot and cook, stirring, until softened and fragrant, about 1–2 minutes. Do not brown the garlic.

Add chili

Stir in 1 teaspoon crushed red pepper flakes and cook 20–30 seconds to bloom the heat, stirring constantly so they don't burn.

Build the pomodoro

Add the crushed canned tomatoes and 1 tablespoon tomato paste to the pan. Stir to combine, breaking up any large pieces. Bring the mixture to a gentle simmer.

Simmer & season

Reduce heat to low and simmer, uncovered, 12–18 minutes until sauce thickens slightly and flavors meld. Stir occasionally. Add 1 teaspoon granulated sugar, 3 teaspoons salt, and 1/2 teaspoon freshly ground black pepper during simmer; adjust seasoning to taste. If the sauce becomes too thick, loosen with 1–2 tablespoons of reserved pasta water.

Finish the sauce

Once the sauce is glossy and balanced, turn off the heat and drizzle in 1 tablespoon extra-virgin olive oil, stirring to incorporate.

Combine pasta and sauce

Add the drained orecchiette to the skillet with the pomodoro sauce (if your pan is not large enough, return both to the pasta pot). Toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add reserved pasta water 1–2 tablespoons at a time to reach a silky coating (you may not need the whole cup).

Add basil and finish

Tear 12 fresh basil leaves into large pieces and add to the pasta, tossing to combine so the basil wilts slightly but remains fresh. Taste and adjust salt and pepper as needed.

Plate and garnish

Divide pasta between 4 plates (servings). Sprinkle each portion with about 2 tablespoons (total 1/2 cup) grated Parmigiano-Reggiano if using, and a light pinch (about 1/8 teaspoon) of extra red chili flakes to taste. Drizzle a little extra-virgin olive oil over each serving if desired.