Whole Wheat Orecchiette with Zucchini, Tomato, and Speck

I will be glad to provide you with the recipe for whole wheat orecchiette with zucchini, tomato, and speck. Here’s a variation you might like:

Ingredients

• 320 g of whole wheat orecchiette
• 2 medium zucchinis
• 150 g of sliced speck
• 250 g of cherry tomatoes
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (for garnish)
• Grated cheese (Parmesan or pecorino), optional

Preparation

1. Wash the zucchinis and cut them into cubes or thin slices, as you prefer.
2. Wash the cherry tomatoes and cut them in half.
3. In a large pan, heat a stream of extra virgin olive oil and add the peeled garlic clove. Let it brown over medium heat.
4. Remove the garlic and add the zucchini to the pan. Sauté the zucchini for a few minutes until they become slightly golden.
5. Add the speck cut into strips to the pan with the zucchini and let them flavor together for 2-3 minutes.
6. Add the halved cherry tomatoes, salt, and pepper to taste and cook for about 10 minutes over medium heat, until the tomatoes start to break down slightly.
7. Meanwhile, bring a pot of salted water to a boil and cook the whole wheat orecchiette according to the package instructions, until al dente.
8. Drain the pasta and add it to the pan with the zucchini, speck, and cherry tomato sauce. Mix well to combine the ingredients and flavor the orecchiette.
9. If desired, you can sprinkle with grated cheese and garnish with fresh basil leaves before serving.

Trivia

Orecchiette is a pasta shape typical of the Puglia region in Italy, particularly in the area around Bari. Traditionally, orecchiette should be handmade, pushing and dragging the dough with a knife to achieve the “ear” shape from which they get their name. Combined with vegetables and speck, which adds a touch of smoky flavor, these whole wheat orecchiette represent a balanced and flavorful meal, perfect for those looking for a complete and delicious dish.