Orecchiette with farm stand pasta sauce from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 112) by Ina Garten

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Notes about this recipe

  • heyksquared on January 19, 2026

    A wonderful recipe, and a great use for all the produce I had around the house. I do wish there was a note in the recipe on approximate time (though one can assume when you’re making your own sauce), as this was nearly a three hour project. Will be great to freeze some to enjoy later!

  • averythingcooks on September 12, 2022

    This sauce (made with fresh tomatoes & aromatics) is a new favourite. It includes all of the add-ins that I want in a sauce - red wine, tomato paste and fresh basil. I will make this one often.

  • anya_sf on August 19, 2017

    Definitely use peak-season tomatoes for this (when they are cheap and fully ripe). Stated yield is 2 quarts, but I got almost 3 quarts. I made it 1 day ahead and reheated it (just the amount I needed; froze the rest). I was taught to cut an X on the bottom of each tomato before blanching to ease peeling, so I did that. I recommend blanching in stages (~4 tomatoes at a time) so the water remains at a boil - overall, it's faster. I pulsed the sauce about 6 times since I prefer a smoother texture. I used a twisty shaped pasta instead of orecchiette, but really you could use any shape here. Definitely don't skip simmering the pasta together with the sauce. I reserved a bit of pasta cooking water and added it at the end. I didn't need quite all the salt called for at the end. The flavor of the sauce was fairly peppery (I assume from the basil, black pepper, and red pepper flakes), although it mellowed after mixing with the pasta. We used both cheeses and quite enjoyed this.

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