Orecchiette With Pesto, Tuna, Olives and Capers
We’re so pleased that orecchiette is now available in some supermarkets because until now the only way you’d be able to eat this quirky pasta shape is if you made it yourself (which is harder than it looks).
Roughly translating as "little ears", orecchiette hails from Puglia and is made from nothing more than semolina and water. It's one of our favourite shapes to pair with pesto because if made well, it has a rough surface which means sauces love to stick to it.
Ingredients for two
Cook the orecchiette in salted water according to the pack instructions.
In the meantime, drain the tuna and capers, chop the tomatoes and halve the olives.
When the pasta is al dente, remove from the heat, save a couple of tablespoons of the starchy cooking liquor and strain the pasta.
Combine the pasta with the pesto, starchy water, tuna, capers and olives and stir well. Serve immediately with some grated Parmesan, a crack of black pepper and a couple of teaspoons of lemon juice.