In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
Bring the water to a gentle boil and put in the Orecchiette
Cook for 3 – 4 minutes depending on preference
Gently heat the tomato sauce in a frying pan without burning and transfer the Orecchiette using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the tomato sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the Orecchiette with the tomato sauce and plate.