Orecchiette with Tomato and Basil
Orecchiette with Tomato and Basil is a simple yet flavorful Italian dish that features tender pasta, juicy tomatoes, fresh basil, and a hint of garlic. It’s perfect for a quick and satisfying meal.
Nutrition
Calories: 320cal
Carbohydrate: 45g
Protein: 10g
Fat: 12g
Cholesterol: – -mg
Sodium: 300mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 12 oz orecchiette pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/2 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. This usually takes about 10-12 minutes. Be sure to reserve about 1/2 cup of pasta water before draining the pasta.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!
- Add the halved cherry tomatoes and red pepper flakes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices. Season with salt and pepper to taste.
- Add the drained orecchiette to the skillet with the tomatoes. Toss everything together to coat the pasta in the tomato mixture. If the pasta seems dry, add a little of the reserved pasta water until you achieve the desired consistency.
- Remove the skillet from the heat and stir in the fresh basil leaves. The residual heat will wilt the basil perfectly.
- To serve, divide the pasta among four plates and sprinkle each portion with grated Parmesan cheese. Enjoy your homemade Orecchiette with Tomato and Basil!
- For extra flavor, add a splash of balsamic vinegar or a sprinkle of lemon zest before serving.
