Orecchiete With Mastiha or Tomato Sauce
HELPFUL TIP: Orecchiette means little ears in Italia, for the shape of these small thumb-size discs with an indentation makes them perfect for “clinging” to the sauce. The shape is a traditional one from Puglia in the Italian boot, and there it’s usually served with a simple chunky tomato sauce. You can substitute Orecchiette with either fusilli (twists), penne, or farfalle (bowties), all of which may be easier to find at your local supermarket.
Ingredients
- 1/3 cup extra-virgin olive oil plus 2-3 tbsp for tossing the pasta
- 1 red onion finely chopped
- 4 garlic cloves crushed
- 2 ½ pounds ripe fresh tomatoes, peeled, seeded, and chopped
- 1/2 cup dry white wine
- 1 heaping tsp. small mastiha crystals pounded with ½ tsp. Salt or a large pinch of powdered mastiha, optional, or ½ teaspoon finely chopped dried sage
- Additional sea salt to taste
- Freshly ground black or white pepper to taste
- 6 fresh basil leaves julienned, and 3 - 4 leaves for garnish
- 1 pound Orecchiette little ear-shaped pasta cooked to al dente in salted water and drained
- 4 ounces Feta Manouri or Ricotta Salata, shaved or grated, to taste
Instructions
- Heat the 1/3 cup of olive oil in a wide, shallow pot and saute the onions over medium heat until soft. Add the garlic and sauté for a minute to soften. Add the tomatoes with all their juices. Bring to a simmer and pour in the wine. Bring back to a simmer, lower heat, and add the mastiha or minced dried sage and salt and pepper to taste. Simmer the sauce for about 20-25 minutes, or until thick. Add the basil just before removing it from heat.
- While the sauce is simmering, boil the pasta. Drain and toss with a bit of olive oil. Toss the hot sauce and about a cup of grated cheese into the pasta and immediately serve with a little fresh pepper and garnished with fresh basil leaves.
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