San Giuanniello Pasta from Bari
Indulge in the vibrant flavors of southern Italy with San Giuanniello Pasta from Bari, a quintessential Apulian dish that celebrates simplicity and fresh ingredients. Featuring tender orecchiette pasta paired with sweet cherry tomatoes, aromatic garlic, and a sprinkling of red pepper flakes for a subtle kick, this recipe is effortlessly comforting yet bursting with flavor. Ricotta salata cheese adds a salty, creamy finish, while fresh basil leaves lend a fragrant herbal note that ties the dish together beautifully. With just 40 minutes from prep to plate, this easy-to-make, Mediterranean-inspired meal is perfect for weeknights and Italian-themed dinner parties alike. Serve it piping hot with an optional drizzle of extra virgin olive oil for an authentic rustic touch, and transport your taste buds straight to Bari in every bite.
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Recipe Information
Ingredients
- 400 grams Orecchiette pasta
- 300 grams Cherry tomatoes
- 100 grams Ricotta salata cheese
- 10 leaves Fresh basil leaves
- 2 cloves Garlic cloves
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions or until al dente, typically around 9-11 minutes. Reserve 1 cup of pasta cooking water before draining.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the garlic cloves (peeled and lightly smashed) to the skillet. Sauté for 2-3 minutes until fragrant, then remove the garlic to avoid burning.
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they soften and start to release their juices.
Season the tomato mixture with salt, black pepper, and red pepper flakes (if using). Stir to combine.
Once the pasta is done, transfer it directly to the skillet with the tomato sauce. Toss to combine, adding a splash of the reserved pasta cooking water if needed to loosen the sauce.
Grate or crumble the ricotta salata cheese over the pasta, reserving a little for garnish. Toss until the cheese is evenly distributed.
Tear the basil leaves by hand and sprinkle them over the pasta. Gently mix to incorporate the fresh basil flavor.
Serve the pasta hot, garnished with additional ricotta salata and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.5 g | 119% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.6 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
