Ingredients for 4

350g Orecchiette De Cecco

1 Tin of Antica Napoli cherry tomatoes 

4 Cloves of sliced garlic

2 Tablespoons of chopped Italian parsley 

4 Leaves of fresh basil

1 Teaspoon of dried Sicilian chilli flakes


  1. In a large pan gently fry the garlic and half of the parsley for 1 minute. Then add the chilli and the cherry tomatoes. 
  2. Add a pinch of salt and simmer for 8 minutes. 
  3. In a large pot of salted boiling water cook the orecchiette pasta till al dente.
  4. Drain the pasta and pour it into the sauce. Add the rest of the fresh herbs, parsley and basil — toss it through.
  5. Serve with a drizzle of extra virgin olive oil!

Buon Appetito!