Step 1 : In a large frying pan, brown the garlic powder in the heated oil. Toss the sun-dried tomatoes into the frying pan and cook for about 2-3 minutes.

Step 2 : Add the cherry tomatoes, oregano and chili pepper and cook covered for about 10-15 minutes or till the cherry tomatoes are tender, adding water if necessary to prevent tomates from sticking onthe bottom of the pan.

Step 3 : Add the basil leaves and salt to taste.

Step 4 : In the meantime, you have brought water to the boil in a large saucepan. When water boils, add a pinch of coarse salt (according to taste) and the orecchiette.

Step 5 : Let them cook till al dente (or according to instructions).

Step 6 : Drain them and stir them into the frying pan together with the tomatoes sauce. Saut for about 1-2 minutes, then serve.

Step 7 : According to taste, you can serve the orecchiette with grated pecorino cheese.