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Tomato and Bocconcini Orrecchiette

This deliciously filling orrecchiette meal is a perfect seasonal choice. If you’re after something that’s filling and packed with flavour whilst still having room for customising the ingredients to your own personal preference, this delightful dish found on iamafoodblog hits the spot. With the orrecchiette pasta shaped into coin shapes and cooked to golden perfection, this fun and delicious dish resembles that of a pot of gold. The crushed tomatoes and baby bocconici add a light but definitely noticeable aroma that’s bursting with juicy flavour, whilst the seasonings fuel the dish with added taste and lifts out earthy flavours.


1 tbsp olive oil

8 oz yellow tomatoes

2 cloves of minced garlic

1/4 tsp crushed red pepper

4 oz dried (or fresh) orecchiette

8-12 half slices of baby bocconcini

Salt and pepper for added flavouring

Fresh basil for added taste


Heat oil in a slightly covered skillet over medium heat. Add the sliced tomatoes along with garlic and red pepper flakes and cook.

Stir the ingredients often, until the tomatoes begin to softly burst (around 10-12 minutes).

Crush tomatoes and simmer uncovered, to thicken the mix. Remove pan from heat and set aside to cool slightly.

Bring a large pot of salted water to a boil, cook the dried pasta according to the packaging directions, then drain.

Place the orecchiette and tomatoes in the skillet together and cook over medium heat.

Keep stirring until the sauce turns thick and coats the pasta (1 minute). Add the bocconcini, before flavouring the mix with sea salt and ground pepper.

Serve up the dish and top with basil to taste.

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