Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
Ingredients:
1/2 lb. orecchiette
2 pints cherry tomatoes
1 shallot, halved
1 bulb of garlic
1/4 cup Calabrian chili peppers, sliced
1/3 cup extra virgin olive oil
1 tbsp. sea salt
1/3 cup Parmigiano Reggiano, finely grated
4 oz burrata
Basil for garnish
Directions:
Heat the oven to 375°F. Add the cherry tomatoes, garlic, shallot and sliced Calabrian chili peppers to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 40 minutes. Leave the garlic in for 10 extra minutes if it's not soft enough.
Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic, shallot and Calabrian chili peppers to a blender along with the remaining cooking liquid for added flavor. Blend until smooth.
If you want the sauce to be extra smooth, strain the sauce using a fine mesh strainer to remove the little bits of tomato skin that may be leftover after blending.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.
Strain the pasta and add it to the pan along with the cherry tomato sauce and 1/4 cup pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and add the grated Parmigiano. Toss until combined.
Plate and top with the burrata, basil and a drizzle of extra virgin olive oil.
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