Orecchiette Pasta Dish

The most common mistakes people make when preparing an Orecchiette pasta dish mainly revolve around overcooking the pasta, not seasoning the water it's boiled in, and choosing the wrong kinds of sauces or toppings. Orecchiette pasta needs to be cooked properly to have a firm 'al dente' texture. Forgetting to season the pasta water can result in a bland taste, which can't be compensated for, even with a flavorful sauce. Likewise, choosing an overly-heavy sauce can overwhelm the distinct texture and flavor of the Orecchiette. To get the most out of your pasta dish, make sure to salt your pasta water generously and cook your Orecchiette until it’s al dente, which means it should be firm yet tender to the bite. Avoid very heavy sauces as they won't be compatible with the lightness of this type of pasta. On the other hand, recipes with lighter ingredients like cherry tomatoes, fresh basil, garlic and parmigiano reggiano tend to enhance the pasta's unique shape and texture. Little known tips include reserving some pasta water before draining to add into your sauce for a silkier texture, and tossing the pasta with the sauce in the pan to help it fully absorb the flavors.