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

1. Boil the Orecchiette in about 2.5 litres of salted water for 4-5 minutes.
2. In a separate frying pan, gently simmer your Tomato Sauce and add 3 tablespoons of the starchy pasta water.
3. Drain the Orecchiette and add them to the Tomato Sauce. Toss together for 1 extra minute.
4. Finish the dish with a drizzle of olive oil and a generous sprinkle of Parmigiano Reggiano.

Buon Appetito!

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

Tomato Sauce: Tomato (88%), Water, Onion, Extra Virgin Olive Oil, Basil, Garlic, Salt.

Parmesan: Milk, Salt, Rennet.

Wheat, 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.