Orecchiette with Capers, Rosemary and Dried Tomatoes

This colorful pasta dish full of mediterranean flavor  is a wonderful summer lunch dish.

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1 packet of orecchiette (ear-shaped pasta)
1 tbs salted caper
1/2 cup olive oil
2 clovers garlic, crushed
4 dried tomatoes, conserved in olive oil
1 small chilly pepper (cut in two)
1 sprig of rosemary
20 g pine seeds
black pepper, freshly ground
ground parmesan cheese
salt, to taste


  • Crush garlic
  • Let the capers rest in cold, clear water for 1-2 hours, then rinse and set it aside.

1.  Slightly stir-fry the garlic  in the olive oil for 1-2 minutes, add the tomatoes, stir in the hot pepper, pine seeds, rosemary and capers.

2.  Boil the ear-shaped pasta in ample salted water, strain and transfer in a large flat dish.

3.  Pour the sauce over the pasta and stir vigorously.

4.  Serve with ample ground pepper and grated cheese.