Enjoy a light and flavorful pasta dish with this Tomatoes with Orecchiette recipe. With juicy tomatoes, tender orecchiette, and a simple yet delicious blend of garlic and olive oil, this meal is perfect for an easy weeknight dinner or a summer gathering. The combination of fresh ingredients makes this dish both satisfying and refreshing.
Tomatoes with Orecchiette
Course: MainCuisine: Italian4
servings10
minutes15
minutes320
kcalIngredients
1 teaspoon extra-virgin olive oil
1 garlic clove, coarsely chopped
3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole)
1 sprig of fresh thyme
1/4 cup dry white wine
1/2 cup Chicken Stock, or low-sodium canned
Kosher salt and freshly ground black pepper
12 basil leaves, stacked, rolled, and cut into fine strips
1 cup dried orecchiette, cooked al dente
Directions
- In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.
- Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.
- Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.
This Tomatoes with Orecchiette dish is perfect for a light and flavorful meal. With tender orecchiette pasta, fresh tomatoes, and a touch of garlic and Parmesan, it’s a delightful and simple recipe that’s sure to impress. Pair it with a side salad or enjoy it as a standalone meal for a quick, delicious dinner.
