Orecchiette with Tomatoes & Burrata

Orecchiette with Tomatoes & Burrata

Serves 4

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves smashed with the side of a chef’s knife
  • ½ pound cherry tomatoes
  • ½ pound yellow grape tomatoes
  • 1 lemon juice and zest, divided
  • 12 basil leaves
  • 1 pound of orecchiette recipe below
  • Sea salt to taste
  • 1 ball of fresh burrata

Method

  • Bring a large pot of water to a boil. In a medium skillet, add olive oil and garlic and set over a whisper of a flame (low heat), and let sizzle for 1 to 2 minutes. The garlic should start to become very fragrant as it infuses in the oil.
  • Add the tomatoes and half of the lemon juice and 4-5 basil leaves that have been torn by hand. Let cook for about 5 minutes or until the tomatoes start to soften and release their juices.
  • When the water reaches a boil, salt it so it tastes like a well-seasoned soup, then add the pasta and cook for about 4 minutes, or until it is very al dente. Reserve some of the pasta water, then drain the orecchiette and add to the pan with the tomatoes. Add a ladle or two of the pasta water and cook until the pasta is perfectly cooked and the sauce is creamy.
  • Finish the pasta in the pan (I’m using Stella here, learn more about this shining star below!) by garnishing it with the remaining basil, lemon zest, and burrata.

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I AM Nadia Caterina Munno

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