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  • Orecchiette pasta with tomatoes

    1 vote
    Orecchiette pasta with tomatoes
    Prep: 15 min Cook: 30 min Servings: 4
    by elisa negri
    11 recipes
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    Ingredients

    • 400 g homemade or better fresh orecchiette
    • 35 cherry tomatoes cut in half
    • 2 cloves of garlic peeled
    • 1/2 cup fresh chopped basil
    • 1 teaspoon oregano
    • 1 finely chopped onion
    • 1/2 cup breadcrumbs
    • 50 g grated pecorino romano
    • 50 g grated salted ricotta cheese
    • qb salt for pasta
    • to taste pepper
    • 3-4 tablespoons extra virgin olive oil

    Directions

    1. Clean and chop the onion, wash and cut the tomatoes in half, peel the garlic, chop the basil leaves.
    2. Put the onion, garlic, some basil leaves, oregano and tomatoes in a baking dish.
    3. Brush the ingredients of the sauce with olive oil and add salt and pepper to taste.
    4. Sprinkle the tomatoes with breadcrumbs and grated pecorino cheese.
    5. Bake in preheated oven at 180 º C for about 30 minutes.
    6. Meanwhile boil a pot of water for the pasta. Season with salt when it starts to boil and bring to a boil again. Cook the pasta al dente according to the instructions on the package. Fresh or homemade orecchiette do not require much time for cooking.
    7. Drain the pasta and pour into the pan once the tomatoes are ready and after removing

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