Orecchiette with Tomato & Basil and Burrata

burrata cheese

🥗Healthier: fresh mozzarella

💰Cheaper: ricotta

Ricotta is less expensive while still providing creaminess.

To make orecchiette by hand, pour the semolina onto a clean work surface and make a well in the center. Add the water little by little, mixing with your fingers to form a uniform ball of dough.

Knead the dough for 5-7 minutes until it is smooth and soft but firm enough to hold an indentation. Let it rest at room temperature for about 30 minutes.

Roll out the dough to the desired thickness and cut into 1/4 inch pieces. Shape the pieces into orecchiette by pressing down with a serrated knife and turning the dough inside out over your thumb.

To make the sauce, heat the olive oil in a large skillet over medium flame. Add the garlic and cook until fragrant and golden, about 1 minute.

Add the passata, salt, and basil leaves, bringing to a boil. Reduce heat and simmer uncovered for 15-20 minutes.

Drop the orecchiette into generously salted boiling water and cook until al dente, then drain and transfer to the pan with the sauce.

Cook over high heat for 1-2 minutes, ensuring all pasta is coated in the sauce. Add the Burrata on top, slice it open, and mix through the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens