Jamie's Italy
By Jamie Oliver
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About the recipe
This pasta dish is loved all over Italy. It is eaten by families at gatherings or celebrations and is also something the monks I visited at the Abbazia di Farfa, just outside Rome, have every Sunday as a special lunch.
Recipe From
extra virgin olive oil
1 white onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
1 or 2 dried red chillies, crumbled
1.5kg ripe tomatoes or 3 x 400g tins of quality plum tomatoes
a large handful of fresh basil leaves
optional: 1 tablespoon red wine vinegar
400g dried orecchiette
4 big handfuls of freshly grated Parmesan cheese
3 x 140g balls of mozzarella
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