Fresh tomatoes: Large tomatoes that you will cut into chunks and cook until soft but not falling apart Parmigiano Reggiano: The only cheese to serve with a traditional orecchiette recipe.

add the tomatoes. Reduce the heat to medium-low and continue to simmer as you cook the pasta. Add salt to taste. Bring a large saucepan of salted water to the boil and cook the orecchiette until ...