Burnt wheat orecchiette, yellow sauce and taralli

Method11 steps

1. 1

   Step 1: Drizzle the extra virgin olive oil into a high-sided saucepan and warm gently.

   Uses A drizzle of extra virgin olive oil

   
2. 2

   Step 2: Add the 400 ml yellow tomato passata to the oiled saucepan.

   Uses Warmed olive oil in saucepan · 400 ml yellow tomato passata

3. 3

   Step 3: Season the sauce with some salt to taste and add some of the fresh basil. Cook gently for a few minutes, stirring, until the sauce is hot and the basil has perfumed it. Keep it warm for the pasta.

   Uses Yellow passata in olive oil · Salt for sauce, to taste · Some fresh basil leaves for sauce

4. 4

   Step 4: Bring a pot of water to a rolling boil and add coarse salt to taste.

   Uses Water, enough to boil the orecchiette · Coarse salt for pasta water, to taste

   
5. 5

   Step 5: Add the 320 g burnt-wheat orecchiette to the boiling salted water. Stir to separate them and cook according to the package directions until al dente, then drain.

   Uses Boiling salted pasta water · 320 g burnt-wheat orecchiette

   
6. 6

   Step 6: While the pasta cooks, measure out the 50 g Apulian taralli for the crumble topping.

   Uses 50 g Apulian taralli

7. 7

   Step 7: Coarsely break or chop the measured taralli with your hands or a knife, leaving some larger crumbs for texture.

   Uses Measured taralli

   
8. 8

   Step 8: Add the drained cooked orecchiette to the warm prepared yellow tomato and basil sauce.

   Uses Drained cooked burnt-wheat orecchiette · Prepared yellow tomato and basil sauce

9. 9

   Step 9: Toss or stir the orecchiette in the saucepan until every piece is coated with the yellow sauce.

   Uses Cooked pasta with prepared yellow sauce

   
10. 10

    Step 10: Divide the hot sauced pasta among four servings and finish with the remaining basil leaves, using one or two leaves as the garnish.

    Uses Hot yellow-sauced orecchiette · Remaining basil leaves; one or two leaves to finish

11. 11

    Step 11: Scatter the prepared taralli crumble over the servings and serve immediately while the topping is crisp.

    Uses Four servings of basil-finished orecchiette · Prepared taralli crumble