Orecchiette with tomatoes, borage and almonds

Method

1. Cook the orecchiette in hot salted water.
2. Meanwhile, cut the onion into thin slices and fry it with a spoonful of oil in a non-stick skillet.
3. Stir and, as soon as it starts to brown, add a pinch of salt.
4. Cut the borage into thin strips and keep its flowers to decorate the plate.
5. Cut the tomatoes into wedges.
6. Add the borage and the tomatoes to the pan and stir-fry for 4-5 minutes.
7. Coarsely chop the almonds and add to the sauce.
8. Drain the orecchiette 'al dente', season with the sauce and sautée for a few more minutes.
9. Season with salt and pepper and serve.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

Garnish each plate with some borage flower (as they are edible) and chopped almonds.

Serving suggestion

This dish goes well with vegetable- as well as fish-based courses.

Wine selection

Vermentino, Pinot grigio, Gewürztraminer, Negroamaro or Sangiovese.

Family tip

You can replace the almonds with freshly toasted pine nuts, if you prefer!

Dish history

Orecchiette are a very typical pasta shape from southern Italy and are much loved all over the Country. Although the dough is very easy to make (you only need flour, water and a little salt), it takes time and a lot of practice to get the right 'little ear' shapes! Try out this delicious pasta variety with some wild borage, cherry tomatoes and almonds and enjoy its extraordinary taste!