Orecchiette alla Pugliese is a flavorful and simple Italian pasta dish from Puglia. Featuring pantry staples like garlic, olive oil and pecorino cheese, this creamy and spicy pasta dish is ready in minutes.
Did you know?
Orecchiette are traditionally served without a fork - instead, use a spoon to scoop up the goodness and enjoy!
Orecchiette alla Pugliese is a classic Italian pasta dish from Puglia, the heel of Italy’s boot-shaped peninsula. Simple and flavorful, this peasant pasta dish is made with pantry staples and is ready in minutes. The simple combination of garlic, olive oil, red pepper flakes, and pecorino cheese is one of Puglia’s greatest delicacies. Orecchiette, meaning “little ears” in Italian, are the perfect shape to capture the sweet and spicy sauce.
Ingredients
- 500g orecchiette pasta
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Pecorino cheese
- Sea salt and freshly ground black pepper, to taste
Steps
- Bring a large pot of salted water to a boil, then add the orecchiette and cook according to package instructions.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Add the cooked orecchiette directly to the saucepan along with 1/4 cup of the pasta cooking liquid. Toss to coat the pasta in the sauce and cook for 1-2 minutes.
- Remove from the heat and stir in the Pecorino cheese. Season with sea salt and freshly ground black pepper, to taste.
- Serve hot, garnished with extra Pecorino cheese if desired.
Add some extra love
For added texture, try stirring in some fresh Parmesan cheese and some toasted and chopped hazelnuts.
Recipe Remix:
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