Orecchiette with Rocket

Homemade orecchiette pasta with fresh rocket and diced tomatoes in a rustic skillet.

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Orecchiette with Rocket

A light and flavourful pasta dish with homemade orecchiette, fresh rocket, and juicy tomatoes, tossed in butter and olive oil – simple, fresh, and full of Italian charm.

Course The Best Pasta Dishes

Cuisine German

Keyword homemade pasta, orecchiette, rocket, arugula, tomatoes, Italian recipe, quick dinner, vegetarian, fresh herbs, simple pasta dish, Mediterranean cuisine, comfort food

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 385kcal

Ingredients

100 g durum wheat semolina
200 g flour
1 tsp salt
2 bunches rocket about 100 g
150 g tomatoes
3 tbsp butter
1 tbsp oil
Pepper

Also:

Flour for the work surface and rolling
Semolina for dusting

Instructions

Mix semolina and flour in a bowl. Dissolve the salt in 1/8 l lukewarm water and slowly add to the mixture while stirring. Knead everything into a firm dough, similar to bread dough.
Divide the dough into two portions. On a floured surface, roll each portion into a rope about 1.5 cm thick. Cut into even slices, about ½ cm thick.
Press each slice in the middle with the handle of a wooden spoon, then use your thumb to shape it into little “ears” (orecchiette). Place the shaped pasta on a board dusted with semolina to dry slightly.
Wash the rocket, shake dry, and remove thick stems. Halve the large leaves. Wash and dice the tomatoes.
Bring a large pot of salted water to the boil and cook the pasta for about 5 minutes. Drain and leave to dry slightly.
Heat butter and oil in a large pan. Add the rocket and toss briefly. Add the tomatoes and heat quickly. Fold in the pasta and season with salt and pepper to taste.

Notes

Grandma’s Secret Tip:
Grandma often enriched this dish with leftover cooked chicken, cut into bite-sized cubes and stirred in at the end. Sometimes she even added fish cubes, which only took a few minutes to cook through.

Nutrition