Best 3 Tomatoes With Orecchiette Recipes

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
• Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
• Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
• Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
• Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

ORECCHIETTE WITH RAW AND COOKED TOMATOES

Steps:

• Set aside 1/2 pound of the tomatoes. Quarter the remaining tomatoes, or cut into wedges if very large. Heat 1 tablespoon of the olive oil in a wide, nonstick frying pan or in a 3-quart saucepan over medium heat. Add the onion. Cook, stirring often, until the onion is tender and golden, about eight minutes. Add the two large garlic cloves. Cook, stirring, until fragrant, 30 seconds to a minute. Add the quartered tomatoes, the sugar, basil sprigs and salt, and bring to a simmer. Simmer, stirring often, until the tomatoes have cooked down and the sauce is thick. Taste and adjust seasonings. Remove the basil sprigs, and put through the medium blade of a food mill. Return to the pan.
• Meanwhile, finely chop the tomatoes you set aside. Add the remaining small clove of garlic, salt to taste, 1 tablespoon extra virgin olive oil and a couple of leaves of basil, chopped or slivered. Allow to sit for 15 minutes.
• Bring a large pot of water to a boil, and salt generously. Add the pasta, and cook al dente, 10 to 12 minutes, following the cooking time suggestion on the package. If desired, stir 1/4 to 1/2 cup of the cooking water into the tomato sauce. Drain the pasta, and toss with both the warm tomato sauce and the uncooked tomato concassée. Serve with Parmesan, Pecorino or ricotta salata.