Orecchiette is a smaller shape of Pasta that translates to “little ears” It’s easy to find and cooks the same way as any other dried pasta. It’s interchangeable with any dish you would use bow tie shaped noodles in, and can be a more elegant way to serve simple food. Always check your pasta two minutes before the box recommends. You can always boil noodles longer, but there is no sauce in this world that can mask overcooked, mushy pasta.
The sauce is easy to make during the cooking time of the noodles, as long and you finish toasting your walnuts and infusing your oil before you drop your pasta.
Directions: First, boil and drain Orecchiette pasta.
Sage Walnut Dressing:
5 tablespoons shelled walnuts, toasted
1/2-cup Pecorino Romano cheese, finely grated
2 tablespoons white wine vinegar
2-1/2 tablespoons fresh lemon juice
One or two garlic cloves
One bunch fresh sage, leaves and steams (leaves plucked, steams reserved)
1 cup extra virgin olive oil
Kosher salt
Cracked black pepper
Add first five ingredients to your food processor. Pulse to combine into a thick paste. In a small saucepan combine the sage steams and olive oil. Heat the oil, over low heat, until the steams start to bubble just slightly. Turn off the heat and let the oil and streams steep for fifteen to twenty minutes. Remove steams, and discard. With the processor running, stream in the infused oil. Add fresh sage leaves and pulse until the mixture is smooth. Season with salt and pepper. Toss with warm pasta, and serve with extra cheese and crushed walnuts over top.
