Homemade Orecchietti with Beans, Tomatoes, and Zucchini

Celebrating summer with orecchietti with beans, tomatoes, and zucchini

There’s a specific kind of magic that happens in the kitchen in late July. The windows are open, the air is warm, and the counters are overflowing with the bounty of the season. The tomatoes are so red they almost glow, the zucchini is crisp and tender, and the basil perfumes the entire house. On days like these, I don’t want a complicated recipe; I want something that lets the ingredients shine. I want a dish that tastes like sunshine and summer.

This, my friends, is that dish.

Today, we're diving into a rustic, beautiful pasta that combines the best of the summer garden with the deep satisfaction of homemade orecchietti. And before you click away thinking "homemade pasta is too much work," let me stop you right there.

The Myth of Difficult Pasta

Forget the pasta machines, the special drying racks, and the complex techniques. Orecchietti are the rebels of the pasta world. The name, orecchiette, literally means "little ears" in Italian, and they are traditionally made by hand with nothing more than flour, water, and a thumb.

Seriously. That’s it.

There's a meditative rhythm to making them. You'll mix a simple dough of semolina or "00" flour and warm water, knead it for a few minutes until it’s smooth and playful like Play-Doh, and then roll it into long, skinny ropes. From there, you slice off little pillows of dough, press your thumb (or a dull butter knife) into each one, and drag it across the board. The dough curls over your thumb, creating a perfect little cup with a rugged, textured exterior—ideal for catching every last drop of delicious sauce. It's rustic, it's imperfect, and it's incredibly rewarding.

A Celebration of the Season

With our chewy, satisfying pasta as the base, I build a sauce that is essentially a tour of the mid-summer farmers' market.

• Tomatoes: I’m using medium-sized tomatoes in this recipe, but you could use cherry or grape tomatoes that I cook down not a lot, just until mixed with the sauce.  You can also use canned whole tomatoes for this, which you crush with your hands..

• Zucchini: Diced small, it becomes tender-crisp, adding a delicate, fresh flavor and a lovely texture.

• White Beans: Creamy cannellini beans add a hearty, protein-packed element that makes this a truly satisfying meal. They melt into the sauce, making it richer and more substantial.

• Garlic & Basil: The quintessential Italian aromatics. They bridge all the flavors together and make your kitchen smell like a dream.

When you toss the freshly cooked orecchietti into the pan, their little concave centers scoop up the creamy beans, tomatoes, and the garlicky olive oil. Each bite is a perfect, self-contained parcel of summer.

Get Creative!

This recipe is a fantastic starting point. Think of it as a template for your own creativity.

• Add Protein: Brown some spicy Italian sausage or crispy pancetta at the beginning with the garlic.  You can also add additional proteins, such as chicken, pork, thin slices of beef, or even fish, which would be delicious.

• Switch up the Veggies: In-season corn, diced bell peppers, or wilted spinach would all be delicious additions.

• Add a Bright Note: A squeeze of fresh lemon juice or a sprinkle of lemon zest at the end will make the flavors pop.

• More Herbs: A little fresh oregano or thyme would work beautifully here.

• Make it Creamier: A dollop of fresh ricotta on top of each serving is heavenly.

So, roll up your sleeves. Put on some music. Let's make something wonderful together. Happy cooking!

Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020.  Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook.  Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking.  Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.