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!
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.