Orecchiette with Tomato & Basil Sauce

Chef Denis Dello Stritto teaches us how to make Orecchiette, a typical pasta of Apulia a region of Southern Italy. Their name comes from their shape, which resembles a small ear. Click on Read More to find out more about the recipe and ingredients needed.

About the ingredients

Click here for the full Ingredients List

Ingredients for 2

For the Orecchiette

2 Cups Semolina Flour (+more for dusting)

1/2 Cup Lukewarm Water

1 1/2 Tbsp Olive Oil

For the Sauce

1/2 cup Datterini Tomatoes

1 Onion

1 Carrot

3 tbsp Olive Oil

1 bunch of Basil or dry Oregano

1 Garlic head

1 pinch Salt

1 pinch Sugar

1 pinch Black Pepper

Kitchen Tools Needed

Rolling Pin or Pasta Machine

Pasta Pot

Sautéed Pan

Pasta Cutter or Dull Knife

About Chef Denis Dello Stritto

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.

Disclosures:

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