This simple, southern Italian dish is a family favorite in my house. Take advantage of the summer bounty of fresh tomatoes and basil and enjoy!
photo from Smitten Kitchen
Orecchiette
- 2 pints of cherry or grape tomatoes, sliced in half lengthwise
- 6 cloves of garlic, minced
- 1/2 cup of good quality extra virgin olive oil
- handful of fresh, chopped basil leaves (for a different taste, you can substitute 2 large handfuls of chopped arugula)
- salt & pepper to taste
- Parmesan cheese
- orecchiette (little ears) or 9 oz. of any fresh pasta, cooked and drained
Heat oil in a heavy skillet over medium heat. Add tomatoes and garlic and let simmer for 20 - 30 minutes, until sauce starts to thicken. Add salt and pepper to taste. Stir in basil or arugula and cook for two minutes. Mix into cooked pasta. Sprinkle with grated parmesan and enjoy! You can't mess this up -- it's ok to add more tomatoes, olive oil, and garlic. If you use cherry or grape tomatoes, this recipe is good all year round!
Namaste!
Sandy Pradas