Learn how to make homemade orecchiette

Orecchiette with Cherry Tomatoes & Zucchini – A Fresh Taste of Puglia

Have you ever tried making pasta that’s shaped entirely by hand – no machine, just your fingers and a little patience?

Orecchiette, meaning “little ears”, is one of the most iconic pastas from Puglia. Small, slightly curved, and perfect for catching every bit of sauce… it’s the kind of pasta that feels rustic, simple, and deeply satisfying.

And the best part? You don’t need complicated ingredients to make it shine.

For this version, we’re keeping things light, fresh, and perfect for everyday cooking: juicy cherry tomatoes, tender zucchini, good olive oil… and that’s pretty much it.

Because sometimes, simple really is everything.

Why This Dish Fits the Region

In Puglia – the sun-soaked “heel” of Italy – cooking is all about simplicity.

The region is known for its olive groves, fresh vegetables, and a cuisine often called cucina povera: dishes made with just a few, high-quality ingredients. No unnecessary complexity – just flavours that naturally work together.

That’s exactly why orecchiette fits so perfectly here.

Traditionally served with vegetables, this pasta is designed to hold simple sauces beautifully. So instead of the classic broccoli, we’re going for something a bit lighter and more summery.

Zucchini, sweet cherry tomatoes, olive oil… – That’s all you really need.

Because in Puglia, the idea is simple: if the ingredients are good, the dish speaks for itself.

Ingredients

Serves: 2 people

Prep Time: 25 minutes (including shaping pasta)
Cook Time: 20 minutes
Total Time: 45 minutes

For the orecchiette:

• Use your prepared pasta dough (You can follow the basic pasta dough recipe on the blog – I’ll guide you through shaping below)

If you don’t have time to make the orecchiette yourself, you can easily buy them ready-made – but I’d advise you to give it a go yourself another time. I promise you, it’s worth it!

For the sauce:

• 1 zucchini (sliced into moons)
• 200g cherry tomatoes (halved)
• 2 cloves garlic
• 3 tbsp olive oil
• Salt & pepper
• Optional: chili flakes for a little kick 🌶️

Instructions

1. Prepare the dough
Start with your pasta dough. If you haven’t made it yet, check the basic pasta dough recipe on the blog – it’s easier than you think.

2. Shape the orecchiette
Roll the dough into thin ropes, cut into small pieces, and drag each piece with a knife. Then flip it over your thumb to create that classic “little ear” shape.

Does it need to be perfect? – Not at all. The more rustic, the better.

You’ll also find a step-by-step guide here as a PDF, which you can download or print – it’s great fun – give it a go!

So let’s move on to how to cook the pasta and make the sauce. Are you feeling a bit hungry already and looking forward to your homemade orecchiette?

3. Bring water to a boil
Salt your water well – it should taste like the sea. This is your only chance to season the pasta itself.

4. Start the sauce
Heat olive oil in a pan and gently sauté the garlic.

Add the zucchini and cook for a few minutes until slightly golden. Then add the cherry tomatoes and let them soften and release their juices.

Already smells like summer, right?

5. Cook the pasta
Add the orecchiette to the boiling water and cook until they float to the surface.

6. Combine everything
Transfer the pasta directly into the pan with the sauce. Add a splash of pasta water and toss everything together until glossy and well combined.

Finish with a drizzle of olive oil – and maybe a pinch of chili flakes if you like a bit of heat.

Tips for Perfect Orecchiette

• Don’t aim for perfection – handmade pasta should look handmade
• Use pasta water to create a silky sauce
• Let the tomatoes cook just enough to become saucy, not mushy
• Taste at the end – sometimes all it needs is a little more olive oil

Watch the Recipe in Action

Curious how the shaping works? Watch the full process on Instagram or Pinterest – once you see it, it suddenly feels much easier.

Recipe to print

Want to cook this recipe later? Download the free printable PDF and keep it handy in your kitchen.

Is this the most traditional orecchiette recipe? – Maybe not.

But does it capture the spirit of Italian cooking – simple ingredients, minimal effort, and maximum flavor – Absolutely.

This is the kind of pasta you make on a weekday evening, maybe with a glass of wine, maybe just for yourself… and somehow, it still feels a little special.

So tell me – have you ever made orecchiette by hand before?