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Ingredients needed
- 1 pack Favuzzi orecchiette
- 2 pints cherry tomatoes
- 1–2 cloves garlic, smashed or cut into large pieces (to be removed before serving)
- Fresh basil, hand-torn
- 1/4 cup Favuzzi sun dried tomato pesto
- Drizzle of Favuzzi Coratina olive oil
- Ricotta salata or pecorino romano, grated
- Salt to taste
Products used in this recipe
Steps of preparation
- Bring a large pot of salted water to a boil and cook the orecchiette according to package directions. Stir often.
- Meanwhile, slice the cherry tomatoes in half and add them to a large bowl. Season with salt.
- Add the smashed garlic, plenty of hand-torn basil, and a drizzle of olive oil. Let it sit while the pasta cooks.
- Once the pasta is al dente, drain and add it directly to the bowl with the tomatoes while still hot.
- Add the sun dried tomato pesto and toss everything together until well combined.
- Remove the garlic pieces.
- Finish with freshly grated ricotta salata or pecorino romano.
Serving suggestion
- Serve immediately while warm or at room temperature with an extra drizzle of olive oil and more fresh basil.
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