Orecchiette pasta with artichoke and sun-dried tomato sauce

Orecchiette is a very versatile pasta shape, well-suited to tomato or traditional meat sauces, but also to fish and vegetable sauces. Today we offer a highly tempting, spring-like combination: artichokes and sun-dried tomatoes. Colour and flavour combine for a really delicious dish, made even more special with the addition of a grating of Puglian cacioricotta cheese!


30 minutes Total time
20 minutes Active time
Serves 3 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Gently fry the garlic and parsley in a pan. Meanwhile, peel and prepare the artichokes and put them in water with some lemon juice. Then add the artichokes to the frying pan and braise for ten minutes or so, adding a splash of white wine and adjusting the salt to taste. When the artichokes are nice and tender add the sliced sun-dried tomatoes. Cook for another 5 minutes then remove from the heat. Cook the orechhiette pasta in salted boiling water and then drain. Mix the pasta with the prepared sauce and finish with a generous grating of Puglian cacioricotta cheese.

If you buy 'loose' sun-dried tomatoes, you should first rinse them in water and vinegar. However, if you buy the ready-to-eat type preserved in oil, you can add them directly to your dish!
Orecchiette pasta are so-called because they resemble little ears - the meaning of 'orechiette' in Italian. In Puglia they are made in various forms: larger, smaller, smoother or rougher!

Step by step

**Click on the photos to access full step by step!