Orecchiette alla San Giovannino Recipe: Our Secret for an Authentic Pugliese Dish
- Redazione
- Jan 18
- 2 min read
We are taking you into the beating heart of Puglia with a recipe that is pure poetry: Orecchiette alla San Giovannino. It’s one of those dishes that tastes like home, the sea, and tradition—perfect for when you crave something amazing but don’t have hours to spend in the kitchen. We’ll let you in on a secret: the magic lies entirely in the quality of the ingredients. Just a few, but the best!
Here is how we prepare it:
Water and Pasta: First, put the water on. As soon as it boils, toss in the orecchiette. We use the kind that holds up well to cooking, for that perfect bite [00:08].
An Explosion of Flavors: While the pasta is cooking, take a large pan. Pour in a drizzle of extra virgin olive oil [00:11]. Add the main stars: sweet cherry tomatoes, flavorful olives, salted capers (rinse them first!), and those essential anchovy fillets that will melt away to create an incredible sauce [00:14].
Gentle Cooking: Let it simmer over low heat. The ingredients need to get to know each other and create a harmony of flavors [00:18].
The Final Touch: Drain the orecchiette and toss them directly into the pan. Add a ladle of pasta water: it’s the trick to binding everything together and making the dish creamy [00:21].
Ready to Serve! Serve immediately, while still steaming. A dish that speaks of us, our land, and the passion we put into every grain of pasta [00:31].
Chef’s Tip: Don’t be afraid to add anchovies to your Orecchiette alla San Giovannino recipe; they provide a unique savory touch without overpowering the other flavors!
