Puglia-Style Roasted Tomato Orecchiette
with Parmesan & Parsley
This simple, rustic pasta dish will take you straight to the heel of Italy’s boot–the Puglia region, where this dish is from. It stars burst tomatoes roasted with garlic and panko and a glossy olive-oil rich sauce. You’ll garnish it generously with Parmesan and parsley and there it is–an authentic Italian dinner in a quick 20 minutes–delizioso!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
2 clove
Garlic
¼ ounce
Parsley
8 ounce
Grape Tomatoes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Dried Oregano
6 ounce
Orecchiette Pasta
(Contains Wheat)
6 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
3 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop parsley.
• Toss tomatoes, onion, garlic, and panko on a baking sheet with a large drizzle of oil, oregano, salt, and pepper. • Roast on top rack until tomatoes burst, 12-15 minutes.
• Once water is boiling, add Colavita orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain. • Return drained orecchiette to pot. Drizzle with 3 TBSP olive oil (6 TBSP for 4 servings). • Add roasted tomato mixture to pot with pasta; stir to combine, adding more olive oil a drizzle at a time if needed, until everything is coated in a glossy sauce. (TIP: Stir pasta vigorously to prevent it from sticking together.) Taste and season with salt and pepper.
• Divide pasta between shallow bowls. Garnish with Parmesan and parsley. Serve.
