Ingredients with Measurements:
- 1 pound orecchiette pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot for cooking pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Add the crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
4. Add the frozen peas to the skillet and cook for another 5 minutes, until the peas are heated through.
5. Add the cooked orecchiette pasta to the skillet and toss to coat with the tomato sauce. Cook for another minute or two to heat the pasta through.
6. Remove from heat and sprinkle with grated Parmesan cheese and chopped basil leaves, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 7g
Carbohydrates: 70g
Protein: 16g
Sodium: 700mg
Fiber: 9g
Sugar: 12g
Substitutions for ingredients:
- You can use any type of short pasta instead of orecchiette.
- Fresh or canned peas can be used instead of frozen peas.
- Fresh basil can be substituted with dried basil.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version.
- Use cherry tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add sliced mushrooms to the sauce for extra flavor.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook in the sauce.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Use a good quality canned tomato for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Sprinkle with extra grated Parmesan cheese and chopped basil leaves.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pasta and sauce to the recommended temperatures to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Orecchiette al Pomodoro is a classic Italian pasta dish that originated in the Puglia region of Italy.
Flavor profiles:
This dish is savory and slightly spicy, with a tomato-based sauce and sweet peas.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian