Orecchiette is originally, a hand made pasta, shaped as a small ear, hence the name "orecchiette'. Today you will find them machine made and packed dry and are of excellent quality. They are made from the simple ingredients of flour and water and are also known to be made with whole wheat flour.

Procedure:
Wash the tomatoes and de-seed. Place them in boiling water to soften. Remove them from the boiling water and allow them to cool. Pass them through a food processor or liquidize in a blender to obtain the pulp which will be the base of your sauce.
In another pan, add your oil and gently fry the garlic (add more to taste), the onion, together with a fewof the basil leaves. Be careful not to burn, as all this should be fried gently.
Add the tomato you prepared earlier and allow to simmer for at least a half an hour.
The orecchiette should be boiled in abundant salted water (to taste) until soft, but not over-boiled, (see instructions on the packet), strained in a colander and tossed into the sauce. More torn fresh basil leaves can be used as a garnish and this is also used to enhance the flavour with a sprinkle of the cheese available. Enjoy!

Recipe by Mr. Salvatore Leo