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 lb orecchiette pasta
- 2 cups cherry tomatoes, slow roasted
- 1 can (14 oz) artichoke hearts, drained and chopped
- 3 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the pasta mixture with salt and pepper to taste. Stir well to combine all the flavors.
- To serve, divide the orecchiette among four plates. Garnish with fresh basil leaves and an optional drizzle of olive oil for added flavor.
- Enjoy your delicious orecchiette with slow-roasted tomatoes and artichokes!
Tips
- • 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