The Post serves up southern Italian cookery class
Orecchiette al pomodoro
For the pasta
1lb semolina flour
Water to make a stiff dough
For the sauce
1 clove of chopped garlic
5/6 basil leaves, torn
2 cans of peeled chopped tomatoes
Salt and pepper
1. Mix the flour and the enough water to make a stiff dough. Then leave at room temperature for 30 minutes.
2. While this is resting, fry the garlic to soften it on a medium low heat.
3. Add the basil leaves, tomatoes, salt and pepper and cook on a low heat stirring occasionally for 30 minutes.
3. Once the pasta dough has rested cut into small pieces, roll into a sau- sage shape about ½ inch thick and then cut into ½ inch pieces. With your thumb, press down on the pasta to make a kind of well shape (see photo above for shape)
4. Place the pasta into boiling salted water and cook for 3-4 minutes, depending how al dente you like it.
5. Drain the pasta then add to the pan of tomato sauce. Stir then place on plates with freshly torn basil leaves and grated parmesan cheese.