Roasted Cherry Tomato Orecchiette Pasta
This tasty Italian pasta with roasted cherry tomatoes is the ideal dish for summer. It's full of sweet and refreshing flavors typical of the season, and the best part? It only takes 45 minutes to prepare. It also works great as a side dish pot lick recipe.
Servings: 4
Calories: 636kcal
Ingredients
- 14 oz orecchiette homemade or fresh is better
- 35 cherry tomatoes cut in half (I used red & yellow)
- 2 garlic cloves peeled
- 1 handful fresh basil chopped
- 1 teaspoon oregano dried
- 1 onion finely chopped
- ½ cup breadcrumbs
- 2 oz pecorino Romano grated
- 2 oz ricotta salata grated
- salt for pasta and to taste
- pepper to taste
- 3-4 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 355°F (180°C).
- In an oven-safe dish, combine the onion, garlic, some basil leaves, oregano, and tomatoes (with the cut side up).
- Drizzle the combined ingredients with olive oil. Season with salt and pepper to taste. Sprinkle the tomatoes with breadcrumbs and grated Pecorino Romano.
- Place the cherry tomatoes in the preheated oven at 355°F (180°C) and roast for about 30 minutes.
- While the tomatoes are roasting, bring a pot of water to a boil for the pasta. Add salt once the water starts to boil, then let the water return to a boil. Cook the pasta in the boiling salted water until it's al dente, following the package instructions for timing.
- Once the tomatoes are ready, remove the garlic cloves from the oven dish. Transfer the roasted tomatoes and pasta to a big baking dish or serving dish.
- Mix all the ingredients together well in the dish. Serve with a sprinkle of grated ricotta salata and some additional chopped basil leaves.
Notes
- You can use different types of pasta for this recipe. Although orecchiette is traditional, you can experiment with other shapes like penne, intrecci or according to what you have on hand or prefer.
- Keep in mind that Pecorino Romano cheese is typically made with animal rennet, which means it's not suitable for vegetarians. If you're serving this dish to vegetarians, you can substitute Pecorino with a vegetarian parmesan.
- This dish is perfect to eat right after you make it. But if you have leftovers, you can store them in a sealed container in the fridge for up to three days.
- There are two good options for reheating leftovers. One traditional way is to add the pasta into an oven-safe dish with more breadcrumbs and Pecorino Romano cheese on top and heat it under the grill until hot. A quick method is to reheat it covered in the microwave until hot.
Nutrition
Calories: 636kcal | Carbohydrates: 94g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 305mg | Potassium: 660mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1017IU | Vitamin C: 37mg | Calcium: 265mg | Iron: 4mg