Orecchioni with piquant sauce is a big pasta in a smooth sauce of sun-dried tomatoes, anchovies, capers and olives, ready in 2 hours 15 minutes. It feeds 4, and most of that time is just soaking the tomatoes, so the hands-on work is short.

Why This Recipe Works

Soaking the sun-dried tomatoes in lukewarm water does two jobs. It softens them for pureeing, and it pulls out the extra salt, so the sauce tastes of tomato and not of brine.

Anchovies, capers and olives bring plenty of salt and tang on their own. Pureed with olive oil and a little water, they melt into the tomatoes and the sauce turns smooth and glossy. The anchovies add depth, not a fishy taste.

The chili and garlic stay raw in the food processor, then cook for 5 minutes in the pan. That keeps the sauce lively and piquant instead of mellow. Fresh basil and parsley on top add a green, fresh finish.

Orecchioni with Piquant Sauce Ingredients

4 ounces sun-dried tomatoes
4 anchovy fillets (salted or in oil)
3 tablespoons coarsely chopped basil
3 tablespoons coarsely chopped flat-leaf parsley
1/4 ounce capers, drained
2 garlic cloves, finely chopped
1 small chili pepper
1 ounce pitted black olives
6 tablespoons virgin olive oil
12 ounces dried orecchioni, or conchiglie or any large pasta
2 ounces freshly grated pecorino cheese

How To Make Orecchioni with Piquant Sauce

Prepare the ingredients

Soak the tomatoes: Put the sun-dried tomatoes in lukewarm water for about 1 1/2 hours. They should turn soft and lose their extra saltiness.
Prepare the anchovy fillets: If the 4 anchovy fillets are packed in salt, soak them in water for 30 minutes. Dry them on paper towels and pull out any large bones. Fillets in oil need none of this.

Make the sauce

Puree: Drain the tomatoes and put them in a food processor. Add the 4 anchovy fillets, the capers, garlic, chili, olives and olive oil, plus 2 tablespoons each of the basil and parsley. Pour in 1 1/4 cups water and blend until the sauce looks smooth and glossy.
Simmer: Pour the puree into a pan and simmer it gently for 5 minutes while the pasta cooks. If it gets too thick, stir in a little more water.

Cook the pasta and finish

Boil the pasta: Cook the pasta in boiling salted water for 12 to 14 minutes, until al dente. Start it while the sauce simmers so both are ready together.
Toss: Drain the pasta and toss it with the sauce. Add the pecorino and mix well, so the cheese melts into the sauce and coats every piece.
Serve: Divide the pasta among bowls. Sprinkle the remaining basil and parsley on top.

Recipe Tips

Taste before you salt: Anchovies, capers, olives and pecorino are all salty. Taste the finished pasta before you add any more salt.
Choose pasta with hollows: Large shells or other big shapes catch the thick sauce inside. Thin strands will let it slide off.
Control the heat: Use a small chili and taste the sauce after pureeing. You can always blend in more, but you can’t take heat out.
Loosen with water: If the sauce thickens while it waits, add a splash of water or pasta cooking water. It should coat the pasta, not clump.

What To Serve With Orecchioni with Piquant Sauce

Serve this pasta right away in warm bowls with extra pecorino at the table. A simple arugula salad and crusty bread are all you need next to it.

How To Store

Fridge: Keep leftover pasta in a covered container in the fridge for up to 3 days.
Make ahead: The sauce keeps in the fridge for 3 to 4 days. Cook the pasta fresh and warm the sauce before you toss them together.
Reheat: Warm the pasta in a skillet with a splash of water until hot all the way through.

FAQs

Can I use a different pasta instead of orecchioni?

Yes. Conchiglie (large shells) or any large pasta shape works well, as long as it can hold some of the sauce. Check the package for the cooking time, since it may differ from the 12 to 14 minutes.

Is this pasta vegetarian?

No. The anchovies are blended into the sauce, and pecorino is traditionally made with animal rennet. The dish is not vegetarian as written.

Can I make the sauce ahead and freeze it?

Yes. The sauce keeps for 3 to 4 days in the fridge, and you can freeze it for 2 to 3 months. Thaw it in the fridge, then warm it in a pan, adding a little water if it has thickened.

Why is my sauce too salty?

Sun-dried tomatoes, anchovies, capers and olives all carry a lot of salt. Soak the tomatoes the full 1 1/2 hours and rinse the capers. Salt the pasta water lightly, and let the cheese finish the seasoning.

Nutrition

Estimated per serving (1 of 4), worked out from the ingredients.

Calories: about 690 kcal
Total Fat: 31g
Total Carbohydrate: 77g
Dietary Fiber: 7g
Protein: 24g

Orecchioni with Piquant Sauce

Recipe by Paula

0.0 from 0 votes

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Total time

135

minutes

Large pasta tossed in a smooth, piquant sauce of sun-dried tomatoes, anchovies, capers, olives and chili, finished with pecorino and fresh herbs. A salty, bold dinner for 4 with only 5 minutes of simmering.

Ingredients

4 ounces sun-dried tomatoes
4 anchovy fillets (salted or in oil)
3 tablespoons coarsely chopped basil
3 tablespoons coarsely chopped flat-leaf parsley
1/4 ounce capers, drained
2 garlic cloves, finely chopped
1 small chili pepper
1 ounce pitted black olives
6 tablespoons virgin olive oil
12 ounces dried orecchioni, or conchiglie or any large pasta
2 ounces freshly grated pecorino cheese

Directions

Soak the tomatoes: Put the sun-dried tomatoes in lukewarm water for about 1 1/2 hours. They should turn soft and lose their extra saltiness.
Prepare the anchovy fillets: If the 4 anchovy fillets are packed in salt, soak them in water for 30 minutes. Dry them on paper towels and pull out any large bones. Fillets in oil need none of this.
Puree: Drain the tomatoes and put them in a food processor. Add the 4 anchovy fillets, the capers, garlic, chili, olives and olive oil, plus 2 tablespoons each of the basil and parsley. Pour in 1 1/4 cups water and blend until the sauce looks smooth and glossy.
Simmer: Pour the puree into a pan and simmer it gently for 5 minutes while the pasta cooks. If it gets too thick, stir in a little more water.
Boil the pasta: Cook the pasta in boiling salted water for 12 to 14 minutes, until al dente. Start it while the sauce simmers so both are ready together.
Toss: Drain the pasta and toss it with the sauce. Add the pecorino and mix well, so the cheese melts into the sauce and coats every piece.
Serve: Divide the pasta among bowls. Sprinkle the remaining basil and parsley on top.