Orecchiette with Roasted Tomatoes and White Beans

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 450°F (232°C).

Roast Roma tomatoes in the oven until done.

Minced three smaller cloves of garlic and slice one large shallot into quarters.

In a cast iron skillet, add the sliced shallots and let them caramelize until translucent.

Add the minced garlic to the skillet and stir to combine.

Chop fresh basil, thyme, and mint, then add them to the skillet with the garlic and shallots to sauté.

Once the herbs are added, stir everything together in the skillet.

Remove the roasted tomatoes from the oven and add them to the skillet with the sautéed vegetables.

Add small white beans, including their juice, to the skillet and mix well.

Add a pinch of crushed red pepper flakes to the mixture and mash everything together to combine flavors.

Use a spider to transfer cooked orecchiette pasta into the skillet with the tomato and bean mixture, saving some pasta water.

Mix the pasta with the tomato and bean mixture, adding reserved pasta water if needed to achieve desired consistency.

Grate Locatelli cheese (or Parmesan/Romano) over the dish and drizzle with additional olive oil for richness.

Serve the dish warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens