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Orecchiette with Roasted Tomatoes
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Description
In this super tasty traditional recipe from Puglia, Italy, the sauce is roasted, not cooked in a pan. The tomatoes, with the other sauce ingredients, are generously coated with extra vrigin olive oil, topped with a sprinkling of breadcrumbs and pecorino, and cooked in the oven. I loved the flavour that the roasted onion gave to this dressing and the texture created by the breadcrumbs. I am sure you will love it, too!
Ingredients
- 400 grams Orecchiette Pasta
- 1 Onion, finely chopped
- 2 cloves Garlic, Peeled
- ¼ cups Chopped Fresh Basil
- 1 teaspoon Oregano
- 35 whole Cherry Tomatoes
- 3 Tablespoons Extra Virgin Olive Oil
- Salt And Ground Black Pepper To Taste
- ½ cups Breadcrumbs
- 50 grams Pecorino Romano, Grated
- 50 grams Ricotta Salata, Grated
Preparation
Start by putting the water on to boil for the pasta.
Put onion, garlic, some chopped basil leaves, oregano and tomatoes (cut side up) into an oven dish. Coat with olive oil and add salt and pepper to taste. Sprinkle tomatoes with breadcrumbs and grated pecorino.
Roast in a preheated oven at 180°C (355ºF) for about 30 minutes.
In the meantime, cook pasta al dente in the boiling salted water. Strain pasta and add to the oven dish once tomatoes are ready and after removing the garlic cloves. Mix all the ingredients together well and serve with grated ricotta salata and a few more chopped basil leaves.
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2 Comments
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Jacqueline @thepastaproject.com on 9.18.2017
Hi JeanneR please for give the late response but I haven’t logged in to Tasty Kitchen for a number of weeks and didn’t receive a msg to say someone had left a comment! Summer’s is more or less over now but for future ref I use either homemade breadcrumbs made from stale bread or ones I buy at the supermarket, but either way dried. All the best from Verona!
JeanneR on 7.28.2017
This looks wonderful and I have lots of cherry tomatoes in my garden. What kind of breadcrumbs to you suggest? Fresh, dry……?