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• APULIA - Orecchiette Pasta in Tomato sauce with Pecorino Romano Cheese

APULIA - Orecchiette Pasta in Tomato sauce with Pecorino Romano Cheese

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Orecchiette Pasta with Tomato Sauce & Pecorino Romano

Prep & Cook Time: 20 minutes

Servings: 4

Ingredients

• 1 lb orecchiette pasta
• 1 garlic clove, peeled and crushed
• 1 can (15 oz) Viaggio Italian Peeled Tomatoes
• 4 fresh basil leaves (or more, to taste)
• Viaggio Extra Virgin Olive Oil, to taste
• Viaggio Grated Pecorino Romano Cheese, to taste
• Salt, to taste
• Pinch of sugar (optional, to balance acidity)

Directions

1. Blend the peeled tomatoes until smooth. Pour into a saucepan with the garlic, a drizzle of olive oil, salt, and a pinch of sugar. Simmer over medium-high heat for about 10 minutes, stirring occasionally.
2. Stir in the basil leaves and remove the sauce from the heat. Let it sit covered to let the flavors meld.
3. Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente according to package instructions. Drain well.
4. Toss the hot orecchiette with the tomato sauce. Serve immediately, generously topped with grated Pecorino Romano and a drizzle of Extra Virgin Olive Oil if desired.

BUON APPETITO!