Orecchiette, literally ‘little ears’, are a perfect example of the difference that fresh production can make to pasta. Using only flour and water, the little shell shapes have a firm bite, but a soft interior, avoiding the sogginess often found in reboiled dry pasta.
Another delight is of course the variety of shapes inherent in hand-crafting. Orecchiette are known and loved in their rugged home region of Apulia for their ability to scoop up smaller elements of the sauce, and this sun-dried tomato pesto is a case in point.
To prepare our pesto, we have searched far and wide for Italy's finest sun-dried tomatoes, which we find in the prime tomato fields of Puglia; in the small comune of San Pietro Vernotico, specifically. Here, in Italy's driest region, tomatoes are left out to dry out in the unrelenting heat of the sun. Aside from taking on a beautiful flavour, these sun-kissed beauties are also a concentrated source of nutrients, providing vitamins C and K, iron, and lycopene, an antioxidant associated with lower risk of certain cancers.
Photo credit: jesz_adventures
INGREDIENTS (allergens in bold): Fresh orecchiette pasta (Wheat flour, Durum Wheat Flour, Salt), Sun-dried Tomatoes, Olives, Mint, Almonds (Nut), Walnuts (Nut), Extra Virgin Olive Oil, Garlic, Sea salt.
GARNISH INGREDIENTS: Semi-Dried Tomatoes
Orecchiette with Sun Dried Tomato Sauce
|Sun-Dried Tomato Pesto||90g||250kCal|
Please note the above nutritional guidance is based on our estimates only.