Orecchiette With Roasted And Sundried Tomatoes
From infoforyourlife 8 years ago
- 45 min to make
- Serves 6
From the Italian word meaning “little ears”, the small and delicately shaped noodle used in this recipe is a distinctly Puglian type pasta that melds beautifully with the simple and rustic sauce.
Ingredients
- • 2 packages (each 255 g) PC Grape Tomatoes, halved lengthwise shopping list
- • 1 tbsp (15 mL) olive oil shopping list
- • 1/4 tsp (1 mL) salt shopping list
- • 1 jar (191 mL) PC Black Label Sun-Dried Tomato Pesto shopping list
- • 1/3 cup (75 mL) grated PC Black Label Hard Ripened Sovrano cheese shopping list
- • 1/2 tsp (2 mL) salt shopping list
- • 1/4 tsp (1 mL) freshly ground black pepper shopping list
- • 1 package (500 g) PC Black Label Orecchiette Pasta shopping list
- • 1/2 cup (125 mL) thinly sliced fresh basil shopping list
How to make it
- 1. Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper.
- 2. Toss together tomatoes, oil and 1/4 tsp (1 mL) salt in bowl; spread onto prepared baking sheet. Roast in centre of oven for 25 minutes or until shriveled.
- 3. Meanwhile, combine pesto, cheese, 1/2 tsp (2 mL) salt and the pepper in large bowl.
- 4. Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook for 9 to 11 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding 1/4 cup (50 mL) at a time. Stir in basil.
- 5. Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated or shaved cheese, if desired.
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