Orecchiette Positano
- Nick France
- February 19, 2026
- 4:27 am
- 0 comments
Orecchiette Positano is a bright, Southern Italian–inspired pasta dish that captures the fresh, sunlit flavors of the Amalfi Coast. Tender orecchiette are tossed with sweet tomatoes, garlic, olive oil, and fresh herbs, creating a light yet deeply satisfying sauce. The ear-shaped pasta holds the ingredients beautifully, delivering balanced flavor in every bite.
This dish reflects the coastal cooking of Positano, where simple ingredients are allowed to shine. With its clean flavors and natural sweetness, Orecchiette Positano is a perfect example of how Italian pasta recipes rely on quality, balance, and restraint rather than heaviness.
What Makes This Dish Special
What makes Orecchiette Positano special is its purity and balance. The tomatoes provide natural sweetness and acidity, while olive oil and garlic create depth without overwhelming the dish. Fresh herbs add brightness, reinforcing the freshness that defines Southern Italian cooking.
Orecchiette plays an essential role. Its concave shape captures the sauce and small ingredients, ensuring each bite delivers the full flavor of the dish. This is pasta the way it was meant to be enjoyed — fresh, balanced, and deeply connected to its regional roots.
Orecchiette Positano
Difficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
14 oz (400 g) orecchiette pasta
1 lb (450 g) cherry tomatoes
3-4 Italian sausages (325 g/11.5 oz)
1 ball (150g/5oz) burrata
1 clove garlic
3-4 large basil leaves
Salt and pepper to taste
Directions
Bring a large pot of water to a boil and salt it well. Slice the tomatoes in half and peel the garlic, then set them aside.
Remove the sausages from their skins and brown them in a large pan on a medium heat. Break the sausages up with a wooden spoon to get a crumbly texture. Fry the sausage until browned and slightly crispy, then transfer it to a bowl and set aside.
Add the sliced tomatoes, whole, peeled garlic clove, and a pinch of salt and pepper to the same pan (you shouldn’t need any oil as the sausages will have released fat). Sauté the tomatoes until soft but still holding their shape.
Set aside 3 tomato halves per person for topping (12 total) and a little sausage. Remove the garlic, then add the remaining tomatoes to a bowl with the burrata and basil. Blitz with an immersion blender until smooth and creamy (you can also use a blender).
Add the pasta to the boiling water and cook until al dente.
When the pasta is almost cooked, add the sauce and sausage back to the pan on a low-medium heat. Add the cooked pasta and stir to coat in the sauce. If your sauce looks a little thin, keep it on the heat for 1-2 minutes to help it reduce.
Serve the pasta in bowls topped with a little leftover sausage and tomato halves.
Wine Pairing:
Best Pairing: Falanghina
Why This Pairing Works
Falanghina is the ideal wine for Orecchiette Positano because of its crisp acidity, citrus notes, and clean finish. It enhances the sweetness of the tomatoes while complementing the olive oil and herbs without overpowering them.
This wine reflects the same coastal character as the dish itself. Its freshness keeps the palate clear, allowing each bite of pasta to remain vibrant and balanced.
House rule: When a pasta dish is built on tomatoes, olive oil, and freshness, choose a wine that refreshes the palate, not one that competes with it.
Don't just make this recipe; experience it. This isn't just a meal—it's a moment. A chance to slow down, savor a timeless flavor, and share it with those you love. So, put on some music, pour a glass of wine, and let the aroma fill your kitchen. Because, as I always say, "to eat well is to live well," and this dish is the perfect place to start.
Buon appetito!
Ciao a tutti! I’m Nick, an Italian-American home chef with roots in Brooklyn and Long Island. My love for cooking began in the kitchens I grew up in. For me, it's about sharing my family and heritage with you.
