ORECCHIETTE CON BURRATA, POMODORINI E ACCIUGHE 1881 by Stefano Berruto [Ricetta Pasta Berruto]

Bring a large pot of salted water to a boil.

Add the orecchiette pasta and cook according to package instructions until al dente.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.

Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.

Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the rest.

Add the drained orecchiette to the skillet with the tomatoes and garlic, tossing to combine.

If the mixture seems dry, add a bit of the reserved pasta water to achieve the desired consistency.

Remove from heat and gently fold in the burrata cheese and chopped basil, allowing the cheese to melt slightly.

Season with salt and black pepper to taste, then serve immediately with grated Parmesan cheese if desired.

Spice Level:

Dietary