← Back to Search Results
Orecchiette with Pesto Rosso Recipe-4134

Photo by: Shutterstock, stock photo of an ingredient.
Comments: 0


When I traveled to Pisa, Italy, I spent time with artisanal pasta makers. Watching them reminded me what an art form hand-shaped pasta is. If you can, buy or make fresh hand-shaped orecchiette; the chewy texture of each “little ear” is a special treat.

4 Portions


  • ½ cup extra virgin olive oil
  • ¼ cup finely chopped fresh garlic
  • 3 cups chopped tomatoes, drained if canned
  • ½ cup chopped marinated fresh anchovies (don’t use canned) or marinated herring
  • 1 pound orecchiette, preferably 100 percent semolina
  • 8 jumbo raw shrimp, shelled, deveined, and cut into disks ¼-inch thick
  • 1 cup loosely packed fresh basil leaves
  • Salt, ground pepper, and sugar to taste


1. In a saucepan over low heat, warm olive oil. Add garlic and cook until just golden, then add tomatoes. Increase heat to medium-high and cook sauce until thick and chunky, about 15 minutes, crushing tomatoes with a wooden spoon or potato ricer. Stir in anchovies or herring and cook, stirring, until fish is cooked through. Cover saucepan and keep over lowest heat while you cook the pasta.

2. Cook pasta in heavily salted boiling water until done, per manufacturer’s directions. Drain all but about 3 tablespoons of the cooking water from the orecchiette. Add pasta with reserved cooking water and shrimp pieces to the saucepan over low heat. Stir until shrimp are opaque white. Tear by hand the basil leaves or leave them whole, and add to pasta. Stir once more, season to taste with salt, pepper, and sugar, and serve.

© 2003 Spirit Media, LLC

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

741kcal (37%)
352mg (15%)
30g (46%)
4g (22%)
40mg (13%)
86mcg RAE (3%)
21mg (35%)
96mg (10%)
6mg (31%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cook-with-jamie Cook with Jamie
by Jamie Oliver
lucid-food Lucid Food
by Louisa Shafia
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
nigella-express Nigella Express
by Nigella Lawson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
in-the-kitchen-with-david In the Kitchen with David
by David Venable
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?