Orecchiete With Mastiha or Tomato Sauce
HELPFUL TIP: Orecchiette means little ears in Italia, for the shape of these small thumb-size discs with an indentation makes them perfect for “clinging” to the sauce. The shape is a traditional one from Puglia in the Italian boot, and there it’s usually served with a simple chunky tomato sauce. You can substitute Orecchiette with either fusilli (twists), penne, or farfalle (bowties), all of which may be easier to find at your local supermarket.
PREP TIME 10 minutes
COOK TIME 35 minutes
SERVES 4
Ingredients
- 1/3 cup extra-virgin olive oil plus 2-3 tbsp for tossing the pasta
- 1 red onion finely chopped
- 4 garlic cloves crushed
- 2 ½ pounds ripe fresh tomatoes, peeled, seeded, and chopped
- 1/2 cup dry white wine
- 1 heaping tsp. small mastiha crystals pounded with ½ tsp. Salt or a large pinch of powdered mastiha, optional, or ½ teaspoon finely chopped dried sage
- Additional sea salt to taste
- Freshly ground black or white pepper to taste
- 6 fresh basil leaves julienned, and 3 - 4 leaves for garnish
- 1 pound Orecchiette little ear-shaped pasta cooked to al dente in salted water and drained
- 4 ounces Feta Manouri or Ricotta Salata, shaved or grated, to taste
Instructions
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Heat the 1/3 cup of olive oil in a wide, shallow pot and saute the onions over medium heat until soft. Add the garlic and sauté for a minute to soften. Add the tomatoes with all their juices. Bring to a simmer and pour in the wine. Bring back to a simmer, lower heat, and add the mastiha or minced dried sage and salt and pepper to taste. Simmer the sauce for about 20-25 minutes, or until thick. Add the basil just before removing it from heat.
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While the sauce is simmering, boil the pasta. Drain and toss with a bit of olive oil. Toss the hot sauce and about a cup of grated cheese into the pasta and immediately serve with a little fresh pepper and garnished with fresh basil leaves.