If anyone knows me well they know pasta is my favorite thing to make! One pasta in particular "orecchiette" is my all time favorite. I love to make it for my green rooms at The Chew because it's different and gluten free.
I hope you all enjoy this fun to make recipe!
—Michele Figliuolo | Food is Good F.I.G.
Orecchiette con Pomodoro
3 cups of semolina flour (plus more for rolling)
1-1 1/4 cups of warm water
2 teaspoons coarse salt
3 tablespoons of olive oil
1 8 oz can of san marzano tomatoes
1 red onion, small dice
2 garlic gloves, minced
½ cup of Parmesan cheese
Place a large pasta pot with an insert filled with water over high heat. Cover with a lid. Once boiling, season heavily with salt. (Reserve some water for the sauce. )
Place flour in a large mixing bowl and salt, stir to mix well. Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough with plastic wrap and let it stand for 10 minutes at room temperature.
Roll the dough into long logs 10 inch logs about 3 to 4 inches thick. Cut the dough into disks about 1/4 to 1/2-inch thick. Press the center of each disk with your thumb to form saucer-shaped pasta.
Place the orecchiette on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dishtowel, and set-aside until ready to use.
In a large sauté pan on medium heat sauté the garlic and onions in the olive oil. Sauté untill translucent.
Drain the tomatoes of the extra can liquid and crush by hand.
Add the crushed tomatoes to the pan and sauté for about 5 minutes.
Allow the sauce to cool and then transfer it to a food proceser. Pulse it until smooth, adding ¼ cup of the cheese and some of the Pasta water.
Add the sauce back to the sauté pan and add in the cooked pasta combine until the pasta is coated.
Top with remaining cheese!