Fresh wholemeal pasta orecchiette with speck

Orecchiette originate from Puglia or Basilicata (Italy). They are made of fresh pasta, this time I used the one made with durum wheat semolina and wholemeal semolina. Being a fresh pasta, it must be kept in the fridge and cooks very quickly (5 or 6 minutes). Quick and easy to cook.

Ingredients:

-400g(14.11 oz) of fresh wholemeal pasta orecchiette

-100g(3.52 oz) of speck

-7 datterino tomatoes

-1 onion

– parmeggiano regiano and basil (for decoration)

Preparation:

1) Put the water to boil.

2) Cut the onion very finely.

3) Cut the speck into strips.

4) Cut the cherry tomatoes into small pieces.

5) Put a drizzle of oil in a pan and fry the onion. After 2 minutes add the speck cut into strips. Cook for 5 minutes.

6) Add the datterini tomatoes cut into small pieces to the pan and mix. Salty, pepper and cook for another 2 minutes and then turn off. If you want you can add a drop of white wine, and then let it evaporate.

7) Cook the orecchiette (5/6 minutes), drain, place in a bowl, add a small piece of butter, mix and then add your fantastic sauce with speck.

Sprinkle a little parmesan and a few basil leaves.

Buon Appetito!!