*ORECCHIETTE:
Italian for “little ears,” referring to tiny disk-shaped pasta.**PECORINO:
In Italy, cheeses made from sheep's milk are known as Pecorinos – these range in colour from white to pale yellow & have a sharp flavour. The best known is Pecorino Romano, which comes in large cylinders with a hard yellow rind & yellowish-white interior.
Italian | Boiling | Roasting | Cheese | Pasta | Tomatoes | Dinner | Main Dish | 20-Minute Supper Club | All categories...
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Join the 20-Minute Supper Club»Orecchiette with Roast Tomato & Basil Sauce
Absolutely irresistible, this dish is creamy, fragrant and hearty.
Ingredients (Serves 4)
| 1-2 pints | cherry or plum tomatoes | |
| 4 | fat cloves garlic, peeled and sliced thinly | |
| Olive oil | ||
| 500 g | dried orecchiette* | |
| 1 | bunch fresh basil | |
| 4 tbsp | 35% cream | |
| Grated Parmesan or Pecorino** cheese, to serve | ||
Instructions
- Remove stalks from tomatoes and put into a small roasting pan.
- Drop garlic in with tomatoes and drizzle with a little olive oil. Place tomatoes under the broiler and leave them until their skins are golden brown and black here and there and their insides are juicy and starting to burst.
- Meanwhile, cook pasta in a deep pot of boiling, generously salted water.
- Remove the tomatoes from the heat and crush them, skins and all, with a fork.
- Stir in basil leaves. They will wilt and soften with the heat of the fruit.
- Stir in the cream, correct the seasoning with salt and coarsely ground black pepper, then eat straight away, topped with a spoon or two of grated Parmesan or Pecorino**.
*Find this and other great recipes in…
The Kitchen Diaries
By Nigel Slater
The recipes in this book are not only delicious, rustic and tasty, but also straightforward, easy-to-follow and easy-to-cook.
*This recipe has been adapted from its original.
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