Sharing (and photographing) recipes is one of my favourite things to do around here, but it is definitely one of the more labour intensive parts of my blog. And as my client list grows, my time seems to dwindle, so I’ve made the executive decision to add ]one more incredible food contributor to our team! I’d like to introduce to you to Anjanee! She pens the crazy beautiful food blog, Fig and Honey, and I leaped for joy when she agreed to share some of her recipes with us. I’ve tested a NUMBER them in the past and I know from experience that you’re in for a treat. She’ll be stopping by every six weeks or so to share some quick and easy weeknight meals (something I definitely need more of). And in true Anjanee form, her first post here on Lark & Linen does NOT disappoint.
Pasta in one form or another tends to make its way often into our dinner rotation. After a long week, I crave its comforting powers and the overload of carbs! It’s not often that I repeat recipes over long periods of time, but this one seems to keep making its way back into the kitchen.
One of my good friends was so kind to teach me this recipe for sundried tomato orecchiette from his hometown in the south of Italy. It’s a typical thrifty meal that was invented in the times of the war, making do with the little ingredients that were on hand at the time. The good thing with little ingredients is that this pasta dish is so quick and easy to whip up and has a surprising amount of flavor.
When there’s time, I love to make my own Orecchiette but in a pinch, either store bought fresh or dried will work perfectly fine. I prefer the sun dried tomatoes that are dried and preserved in salt rather than oil. Change up your weekday routine and give this pasta try! – xx, Anjanee
- 8 oz fresh or dried orecchiette
- 2 tbsp extra virgin olive oil
- 1/4 tsp crushed red chilies
- 1/2 cup sun dried tomatoes, thinly sliced lengthwise
- 1 1/2 cups day old bread crumbled*
- handful of basil
- Bring a large pot of salted water to a boil. When ready cook the orecchiette according to package directions. Drain and reserve 1/4 cup of cooking liquid.
- Meanwhile, heat the olive oil in a large saute pan on medium high. When shimmering, add the crushed red chilis and let cook for 30 seconds making sure not to let them burn. Add in the sliced sun dried tomatoes and cook for another minute stirring often. Then add in the bread crumbs and stir to coat. Cook for a further 1-2 minutes until a bit crispy. Add in the cooked orecchiette and a couple tablespoons of the cooking liquid. Allow to cook for about 3-4 minutes until everything is well coated and starting to get crispy. Toss with basil and serve immediately.
- *I like to use a day old white bread loaf, the kind from the bakery not sliced bread. Cut off the crusts and just rub the bread between your fingertips to get large chunks of bread. Don't worry about it being fine - the chunkiness adds texture!
Photography, Recipe & Styling: Fig & Honey
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