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Rossella Rago and Nonna Romana are making homemade orecchiette pasta with tomato sauce and burrata. This recipe for orecchiette with burrata, tomatoes and almond pesto is as close to the Italian coast as it gets (short of heading there ourselves). OK, that last part might not be true…but Katie Parla's recipe for orecchiette with burrata, tomatoes and almond pesto from her new cookbook, Food of.
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Ingredients - Orecchiette with tomato and burrata cheese:
- You need 400 g orecchiette pasta
- Prepare 2 - small burrata
- You need 1 small onion
- Make ready 1 tin tomato pulp
- Make ready Basil
- Prepare Oil
- Give of Cheese
The Best Burrata Cheese Recipes on Yummly Burrata Cheese, Arugula, Mandarin, And Mint Crostini, Grilled Burrata Pizza With Hillshire Farm® Smoked Sausage, Schiacciata. Orecchiette are often served just simply with a fresh tomato sauce, so that's what I did to try my first batch of home-made orechiette. Home-made orechiette should dry a bit before you boil them, so make them some hours before or even the day before.
Orecchiette with tomato and burrata cheese making process:
- Start with the tomato and onion sauce. Slice the onion, soften them in the olive oil and then add the tinned tomatoes with a quarter of a glass of water and a pinch of salt. Cook gently for about 20 min.
- Slice the basil and add it just a couple of minutes before the tomato sauce is cooked. Add the tomato sauce to the pasta, add some parmesan cheese and mix together.
- Plate the pasta up and put on the top half of the burrata cheese and garnish with a basil leaf.
Orecchiette With Fresh Tomatoes And Pecorino. Cook the orecchiette in a large pot of boiling water until it is al dente. Drain, keeping a small cup of the pasta water. Mix the tomatoes and cheese into the pasta, tossing to combine. To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes.
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