Many years ago, when visiting Puglia in the south of Italy, I came across Orecchiette pasta. Literally translating at ‘small ears’, Orecchiette works best when combined with a simple, clear flavours. The pasta itself is robust and has a substance to it therefore I have found it works best in recipes with distinct flavours. For me, the recipe below is an absolute favourite and being vegan means it’s friend to many. Once again it’s quick, tasty and healthy – any excuse to add chill to recipes is good for me! NB. I recommend small red chillies such as Bird’s Eye or Demon Red.
