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About the Dish

  • Red Pepper Flakes

    Red Pepper Flakes

  • Shallot

    Shallot

  • Canned Tomatoes

    Canned Tomatoes

  • Green Olives

    Green Olives

  • Turbinado Sugar

    Turbinado Sugar

  • Orecchiette Pasta

    Orecchiette Pasta

  • Pecorino Romano Cheese

    Pecorino Romano Cheese

  • Basil

    Basil

  • Parsley

    Parsley

METHOD

1
Fill a large saucepan with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
While you are waiting for the water to boil, prepare your mise en place: Peel, halve, and roughly chop shallot. Peel and mince garlic. Roughly chop olives. Pick and roughly chop basil leaves. Pick and roughly chop parsley leaves.
3
When pasta cooking water is boiling rapidly, add orecchiette and stir to prevent sticking to itself or the pot. Cook the pasta until tender but not mushy, 7-8 minutes. Pull out and reserve 1/4 cup pasta cooking water. Drain pasta in colander but do not rinse.
4
While pasta is cooking, place a saucepot over medium-low heat. Add olive oil, crushed red pepper (if you don’t like too much spiciness, use 1/8 teaspoon or less), shallot and garlic. Cook 4-5 minutes while stirring continuously; take care not to brown or burn the garlic.
5
Add the tomatoes, olives, sugar and a pinch each of salt and pepper. Increase heat to high and bring sauce to a simmer, then reduce heat to medium-low and cook 10-12 minutes.
6
When the sauce is cooked, taste it and adjust the seasoning with salt and pepper. It should taste sharp and pleasantly salty. Add the drained pasta and the reserved pasta cooking water. Cook 2-3 minutes, and remove from heat.
7
Divide the pasta between 2 plates. Top with the pecorino Romano, basil and parsley. Enjoy!