Orecchhiette Pasta with Tomatoes
Monday February 1, 2010 12:45 PM
Ingredients:
- 1 pound orecchiette pasta
- 2 pints ripe cherry tomatoes (or about 3 cups ripe plum chopped tomatoes)
- 2 large garlic cloves, minced
- 3 tablespoons olive oil
- sea salt
- cracked black pepper
- red pepper flakes
- 1/4 cup fresh basil, finely chopped
- 3 cups freshly grated Romano cheese
How to prepare:
Cut the tomatoes into quarters and mix with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes and fresh basil in a bowl. Let rest for at least two hours before you are ready to cook the pasta.
Cook the orecchiette in a large pot of boiling water until it is al dente.
Drain, keeping a cup of the pasta water. Mix the tomatoes and cheese into the pasta, tossing to
combine. Add a little of the pasta water if the pasta seems dry and mix well. Taste and season with
additional salt and pepper if needed. Serve with a tossed salad and garlic bread. Enjoy!
Shared by: Laurie, TheBAG Lady
