Orecchiette in forno alla pizzaiola

Baked orecchiette “alla pizzaiola” is a delicious variation that combines the tradition of orecchiette, a typical Apulian pasta, with the flavors of “pizzaiola” sauce. Here’s the recipe:

Ingredients

• 400 g of orecchiette
• 500 g of tomato passata
• 2 cloves of garlic
• 200 g of mozzarella
• 100 g of grated Parmesan cheese
• 150 g of spicy salami or diced cooked ham (optional)
• Dried oregano to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Fresh basil to taste (optional)

Preparation

1. Preheat the oven to 200°C.
2. In a large pan, lightly fry the finely chopped garlic with a drizzle of oil and then remove it.
3. Add the tomato passata to the same pan, salt and pepper to taste, and cook on medium heat for about 15 minutes.
4. Meanwhile, bring a pot of salted water to a boil and cook the orecchiette until al dente, then drain them and save a cup of the cooking water.
5. If you wish to use it, add the salami or cooked ham to the tomato sauce, and cook for a few minutes.
6. Combine the orecchiette with the sauce in the pan and add some of the cooking water to bind, if necessary.
7. Cut the mozzarella into cubes and mix it with the orecchiette and sauce in the pan.
8. Transfer everything into an oven-proof dish, sprinkle with Parmesan and a bit of oregano.
9. Bake for about 20 minutes or until a golden crust forms on the surface.
10. Remove from the oven, let cool for a few minutes, and, if desired, garnish with fresh basil leaves before serving.

Orecchiette “alla pizzaiola” is a versatile dish: you can add grilled or fresh vegetables such as peppers, eggplants, or zucchini for a more summery and light touch.

Curiosity

The dish is inspired by the flavors of pizza, especially for the use of oregano and stretchy mozzarella. The fusion of baked pasta and “pizzaiola” creates an irresistible comfort food that combines two great classics of Italian cuisine.