Orecchiette pasta with tomatoes Recipe
Ingredients
- 400 g homemade or better fresh orecchiette
- 35 cherry tomatoes cut in half
- 2 cloves of garlic peeled
- 1/2 cup fresh chopped basil
- 1 teaspoon oregano
- 1 finely chopped onion
- 1/2 cup breadcrumbs
- 50 g grated pecorino romano
- 50 g grated salted ricotta cheese
- qb salt for pasta
- to taste pepper
- 3-4 tablespoons extra virgin olive oil
Directions
- Clean and chop the onion, wash and cut the tomatoes in half, peel the garlic, chop the basil leaves.
- Put the onion, garlic, some basil leaves, oregano and tomatoes in a baking dish.
- Brush the ingredients of the sauce with olive oil and add salt and pepper to taste.
- Sprinkle the tomatoes with breadcrumbs and grated pecorino cheese.
- Bake in preheated oven at 180 º C for about 30 minutes.
- Meanwhile boil a pot of water for the pasta. Season with salt when it starts to boil and bring to a boil again. Cook the pasta al dente according to the instructions on the package. Fresh or homemade orecchiette do not require much time for cooking.
- Drain the pasta and pour into the pan once the tomatoes are ready and after removing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 559g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 131 | 47% |
| Total Fat 14.89g | 19% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 138mg | 6% |
| Potassium 1262mg | 36% |
| Total Carbs 32.54g | 9% |
| Dietary Fiber 7.1g | 24% |
| Sugars 14.94g | 10% |
| Protein 8.0g | 13% |
