Orecchiette Pasta with Red Pesto & Capers

Serves 1-2

Order our Orecchiette with Red Pesto and Capers, and receive the ingredients to prepare a meal for 2 in one click! Contains pasta and tomato sauce.

The three key ingredients of our Orecchiette with Red Pesto & Capers all come from southern Italy. The classic style of Orecchiette made of eggless durum wheat pasta hails from Puglia. In this region, making ‘little ears’ or Orecchiette is how many home cooks while away the hours to feed their families. The quality of the durum is paramount with a high protein content to ensure that the bite and texture are right.

Red pesto or Pesto Trapanese originates in Sicily where the Genovese brough Pesto to the Island.  The Sicilians never to bested in the kitchen, invented red pesto to make use of their extraordinary local ingredients such as sundried tomatoes, basil and olive oil.

Capers are also from the south; they have been cultivated in the Aeolian Islands for many years, where the hot consistent climate makes them mature to perfection. Walking around in the summer in Sicily, you might easily spot caper bush on the side of the road, where locals pick them to bring home to preserve for the winter.

When putting all of these ingredients, together you get a classic southern dish with a sweet saltiness due to the combination of pesto and capers. The Orecchiette adds a lovely texture to the delicious flavour.

Product Quantity

Orecchiette Pasta


Red Pesto - Frantoio Sant'Agata (90g)


In stock


Capers in Extra Virgin Olive Oil - Frantoio Sant'Agata (90g)


In stock


In stock

About Orecchiette Pasta with Red Pesto & Capers

Please note: The picture shown is for illustration purposes only. You will receive what is listed above to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.

Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

  1. In a large saucepan, add 2 litres of salted water.
  2. Bring the water to a gentle boil and put in the Orecchiette.
  3. Cook for 4-5 minutes, depending on preference.
  4. Put the pesto with the drained caper in a pan and transfer the orecchiette using a slotted spoon, ensuring that some of the starchy pasta water makes it into the pan with the pesto. The starchy pasta water is the secret to getting a good coating of the Orecchiette. You can always add 1 tablespoon of pasta water after if you would like
  5. Gently coat the Orecchiette with the sauce and plate.

Buon Appetito!

Orecchiette Durum Pasta: Durum Wheat Flour, Water. Dusted with rice flour.

Red Pesto: Extra virgin olive oil 50%, sun-dried tomatoes 24%, concentrated basil, Cashews (Nuts), rice flour, salt, corn starch, wine vinegar, garlic, oregano, mature cheeses, Parmesan cheese (Milk salt, rennet), acidity regulator: lactic acid E 270.

Capers: Capers 66%, Extra Virgin Olive Oil 33%, salt.

Energy (KJ)/100g 1070 2411 979
Energy (Kcal)/100g 252 586 238
Fat/100g 1.0 61 25.0
Of which Saturated/100g 0.1 8.6 4.9
Carbohydrate/100g 50.6 3 0
Of which Sugar/100g 1.0 0 0
Protein/100g 9.3 30 1.9
Salt/100g 0.0 1.8 10

Wheat, Cashew, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

ENJOY 10% OFF YOUR FIRST ORDERSign up and get this exclusive new customer discount and more.

* indicates required

By entering your email you agree to our Terms & Conditions + Privacy Policy, including receipt of emails and promotions. You can Unsubscribe at any time, but why would you? You’ll be the first to know about anything new and exciting.