The three key ingredients in this dish 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 Genoese 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 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.
