Description
In this super tasty traditional recipe from Puglia, Italy, the sauce is roasted, not cooked in a pan. The tomatoes, with the other sauce ingredients, are generously coated with extra vrigin olive oil, topped with a sprinkling of breadcrumbs and pecorino, and cooked in the oven. I loved the flavour that the roasted onion gave to this dressing and the texture created by the breadcrumbs. I am sure you will love it, too!
Ingredients
- 400 grams Orecchiette Pasta
- 1 Onion, finely chopped
- 2 cloves Garlic, Peeled
- ¼ cups Chopped Fresh Basil
- 1 teaspoon Oregano
- 35 whole Cherry Tomatoes
- 3 Tablespoons Extra Virgin Olive Oil
- Salt And Ground Black Pepper To Taste
- ½ cups Breadcrumbs
- 50 grams Pecorino Romano, Grated
- 50 grams Ricotta Salata, Grated
Preparation
Start by putting the water on to boil for the pasta.
Put onion, garlic, some chopped basil leaves, oregano and tomatoes (cut side up) into an oven dish. Coat with olive oil and add salt and pepper to taste. Sprinkle tomatoes with breadcrumbs and grated pecorino.
Roast in a preheated oven at 180°C (355ºF) for about 30 minutes.
In the meantime, cook pasta al dente in the boiling salted water. Strain pasta and add to the oven dish once tomatoes are ready and after removing the garlic cloves. Mix all the ingredients together well and serve with grated ricotta salata and a few more chopped basil leaves.
