Orecchiette With Fresh Tomatoes And Pecorino

A simple fresh tomato pasta dish made with orecchiette pasta from Puglia.

📝 Ingredients

• 1 Pound Orecchiette Pasta
• 2 Pints Ripe Cherry Tomatoes (Or About 3 Cups Ripe Plum Chopped Tomatoes)
• 2 Large Garlic Cloves, Minced
• 3 Tablespoons Olive Oil
• Sea Salt
• Cracked Black Pepper
• Red Pepper Flakes
• 1/4 Cup Fresh Basil, Finely Chopped
• 3 Cups Freshly Grated Pecorino Cheese

👨‍🍳 Instructions

1. 1Cut the tomatoes into quarters, and mix with...: Cut the tomatoes into quarters, and mix with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes, and fresh basil in a bowl.
2. 2Let rest for at least two hours before...: Let rest for at least two hours before you are ready to cook the pasta.
3. 3Cook the orecchiette in a large pot of...: Cook the orecchiette in a large pot of boiling water until it is al dente.
4. 4Drain, keeping a small cup of the pasta...: Drain, keeping a small cup of the pasta water.
5. 5Mix the tomatoes and cheese into the pasta,...: Mix the tomatoes and cheese into the pasta, tossing to combine.
6. 6Add a little of the pasta water if...: Add a little of the pasta water if the pasta seems dry and mix well.
7. 7Taste, and season with additional salt if needed...: Taste, and season with additional salt if needed and additional cracked black pepper.
8. 8Serve hot.