A popular type of pasta is called "orecchiette" in italy which means little ears, however you can definitely find it everywhere in the United States as well. my attempt at making them at home ended up with a larger version of
I was going to just buy the dried pasta (which you can certainly do because its MUCH less time consuming) but something about eating a home-made pasta really makes the recipe go from being a simple pasta dish to something really really special. That and eating it with all of your minions ( i mean helpers- and this time it really was so). I really didn't have to force (i mean ask for) anyones help, everyone just volunteered and I had people helping by, chopping onion, pressing the pasta into disks, and seperating the pasta out into seperate pieces on the counters, making the end result really special and a
I would recommend this dish even without the homemade pasta but it's definitely better with! And always eat it with people you love!
Orecchiette with cherry tomatoes and arugula:
Serves 8 people
4 tbsp olive oil
2 shallots small dice
2 cloves garlic minced
1 tsp salt
500 grams (~1 lb) cherry tomatoes (quartered)
1/2 cup white wine
1 lb orecchiette (or recipe for 8 of the homemade orecchiette)
grated parmiggiano reggiano cheese
Boil water for the pasta, add a generous amount of salt and put the pasta in. Heat olive oil in a large skillet, add shallots and garlic sauteeing until soft but not brown. Add the salt and the chopped cherry tomatoes and cook until soft. Add the white wine and a spoonful of the starchy pasta water. When the pasta is finished boiling, put the arugula on top of the tomatoe mixture and then put the pasta into the skillet with the tomato/arugula mixture. Toss to combine and serve with grated Parmiggiano Reggiano cheese!
Buon appetito! (inspired by Smitten Kitchen)
And THANK YOU Rachel (photography).