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Orecchiette with Slow Roasted Tomatoes and Artichokes

Orecchiette with Slow Roasted Tomatoes and Artichokes

Imagine a dish that transports you straight to the sun-drenched hills of Italy, where every bite tells a story of slow-roasted tomatoes and tender artichokes. This orecchiette recipe isn't just a meal—it's a culinary adventure that transforms simple ingredients into a symphony of Mediterranean flavors. Get ready to impress your dinner guests and elevate your home cooking with this restaurant-worthy pasta that looks complicated but is surprisingly easy to master!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 1 lb orecchiette pasta
  2. 2 cups cherry tomatoes, slow roasted
  3. 1 can (14 oz) artichoke hearts, drained and chopped
  4. 3 tbsp olive oil
  5. 2 cloves garlic, minced
  6. Salt and pepper to taste
  7. Fresh basil for garnish

Instructions

  1. Begin by preheating your oven to 300°F (150°C) for slow roasting the cherry tomatoes. Line a baking sheet with parchment paper for easy cleanup.
  2. Wash the cherry tomatoes and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat the tomatoes evenly.
  3. Roast the tomatoes in the preheated oven for about 2 hours, or until they are soft and slightly caramelized. Once done, remove from the oven and set aside.
  4. While the tomatoes are roasting, bring a large pot of salted water to a boil. Once boiling, add the orecchiette pasta and cook according to the package instructions until al dente, usually about 10-12 minutes.
  5. While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to burn it.
  6. Add the drained and chopped artichoke hearts to the skillet with the garlic. Cook for an additional 3-4 minutes, stirring occasionally, until the artichokes are heated through.
  7. Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Add the drained orecchiette to the skillet with the artichokes and garlic.
  8. Gently fold in the slow-roasted cherry tomatoes, mixing everything together. If the mixture seems dry, add some reserved pasta water a little at a time until you reach your desired consistency.
  9. Season the pasta mixture with salt and pepper to taste. Stir well to combine all the flavors.
  10. To serve, divide the orecchiette among four plates. Garnish with fresh basil leaves and an optional drizzle of olive oil for added flavor.
  11. Enjoy your delicious orecchiette with slow-roasted tomatoes and artichokes!

Tips

  1. • For the most intense tomato flavor, choose small, sweet cherry tomatoes and roast them low and slow. This concentrates their natural sugars and creates a rich, caramelized taste.• Always reserve some pasta water before draining! The starchy liquid is a secret weapon for creating a silky, clingy sauce that helps ingredients adhere perfectly to the pasta.• Don't rush the garlic sautéing process—cook it just until fragrant to avoid bitterness. The goal is a golden, aromatic base for your sauce.• Fresh basil is non-negotiable! Add it at the very end to preserve its bright, herbaceous flavor and beautiful green color.• For an extra luxurious touch, finish the dish with a high-quality extra virgin olive oil and some freshly grated Parmigiano-Reggiano cheese.

Nutrition Facts

Calories: 556kcal

Carbohydrates: 92g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 0mg

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