Orecchiette with Coriander and Cherry Tomatoes

4-6 Servings

30 minutes

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This recipe, inspired by an unusual pasta dish we tasted in Puglia, Italy, uses few ingredients but is packed with flavor. We layer in the warm, slightly citrusy flavor of coriander by blooming the spice in oil; most of it is simmered into the sauce and a couple teaspoons of the infused oil are drizzled on the finished dish. The cherry tomatoes, gently mashed after a few minutes of cooking, break down into a silky sauce that pairs perfectly with coin-sized, cup-shaped orecchiette pasta. Ricotta salata cheese is a milky, salty, crumbly cheese; grate it on the large holes of a box grater. If you can’t find it, use an equal amount of queso fresco.




Don't forget to reserve 1 cup of the pasta cooking water before draining the orecchiette, as you'll need the starchy liquid to make the sauce. Also, don't forget to reserve 2 teaspoons of the coriander-infused oil for drizzling over the finished dish.

30 minutes


  • 1

    pound orecchiette pasta

  • Kosher salt and ground black pepper


Tamara G.

Very fresh and light pasta. Loved the bright coriander and lemon mixed with the tomato flavors.