Roasted Tomato and Basil Orecchiette
4 portions
25mHumble and comforting, at the peak of tomato season, this simple dish can build into something quite spectacular.
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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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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Drizzle with olive oil and sprinkle with a little salt and freshly ground black pepper.
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Roast the tomatoes for about 15 minutes, or until wilted and beginning to brown.
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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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Grate the pecorino on a microplane, or using the finest side of a box grater.
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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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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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