Tomato-and-basil orecchiette

Tomato-and-basil orecchiette

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  • 3 to 4
  • Easy
  • Health conscious
  • 20 minutes
  • 10 minutes
  • Woolworths Villiera Chenin Blanc

“All small pasta works well with this recipe but orecchiette is my favourite. I’ve given the option of making pesto but feel free to use a pantry jar.” – Phillipa Chefitz


  • 2-3 T olive oil
  • 500 g baby tomatoes
  • 250 g orecchiette pasta, cooked al dente
  • crispy fried pancetta or shaved Parmesan, for serving
  • basil, to garnish
  • For the pesto blend:
  • 60 g fresh basil
  • 2 cloves garlic
  • 30 g walnuts
  • 1/2 cup olive oil
  • 1/2 cup parmesan, grated
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Heat the olive oil in a suitable wide pan. Add the tomatoes and stir-fry for about 5 minutes until beginning to catch and burst.

2. Mix the drained pasta with the pesto. If necessary, loosen with a little pasta water. Top with the fried tomatoes and pancetta or Parmesan. Garnish with basil.

Cook's note: Make it vegetarian by leaving out the pancetta and adding extra shavings of Parmesan”

Find more pasta recipes here. 

Photography: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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