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Creamy Orecchiette with Cherry Tomatoes
by: es.eatss
- Preparation 10 min
- Cooking 45 min
- Portions 2 pers.
Ingredients needed
- 200 g Favuzzi orecchiette
- 500 ml (2 cups) cherry tomatoes
- 3 to 4 garlic cloves
- 60 ml (¼ cup) 35% cooking cream
- Stracciatella, for garnish
- Fresh basil
- Favuzzi olive oil
- Salt and pepper, to taste
Products used in this recipe
Steps of preparation
- Preheat the oven to 425°F.
- Place the cherry tomatoes in an ovenproof dish. Add the garlic cloves, season with salt and pepper, and drizzle with olive oil. Roast for 30 to 35 minutes, or until the tomatoes are well roasted and slightly burst.
- Meanwhile, bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions, approximately 18 minutes. Before draining the pasta, reserve ½ cup of the cooking water. Drain and set aside.
- Once the tomatoes and garlic are fully cooked, transfer them to a blender or use an immersion blender to blend until smooth.
- Pour the sauce into a saucepan and warm over low heat. Add the cream and mix well. Let simmer for 2 to 3 minutes.
- Add the pasta to the sauce, then stir in a little of the reserved cooking water to create a creamy, smooth sauce. Mix well to coat the pasta.
- Divide among plates and garnish with stracciatella, a drizzle of olive oil and a few fresh basil leaves.
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