Roasted Tomato and Basil Orecchiette

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/14/2020, viewed by 746 , 0 Comments
yield4 portionstotal time25m

Humble and comforting, at the peak of tomato season, this simple dish can build into something quite spectacular.

Translations available inen-USin-ID

What you will need

12 oz. Orechiette

12 oz. Cherry Tomatoes

3 Tbsp Olive Oil

5 cloves Garlic

2 oz. Pecorino

1 sprig Fresh Basil

2 Eggs

Salt

Black Pepper

(Nutritional facts 302 calories, 26.51 g fat, 7.4 g carbohydrates, 12.48 g protein, 239 mg cholesterol, 2661 mg sodium)

How to cook

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Preheat oven to 400°F

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archment or a silicone mat. The liner will make for even cooking and an easy cleanup.

Wash the cherry tomatoes and spread them out on a baking sheet lined with parchment or a silicone mat. The liner will make for even cooking and an easy cleanup.

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lack pepper.

Drizzle with olive oil and sprinkle with a little salt and freshly ground black pepper.

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rown.

Roast the tomatoes for about 15 minutes, or until wilted and beginning to brown.

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ckage.

Cook the orecchiette in salted water at a rapid boil, as directed on the package.

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Peel garlic cloves and chop or grate to a fine paste.

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r.

Grate the pecorino on a microplane, or using the finest side of a box grater.

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cchiette.

Wash and dry the basil. Tear it into chunks and toss it into the cooked orecchiette.

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Add the crushed garlic.

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Add the roasted cherry tomatoes.

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heese as it melts.

Add the grated pecorino and quickly stir with a spatula to distribute the cheese as it melts.

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Add a little salt and freshly ground black pepper as needed.

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