Description
Orecchiette Pasta with Blistered Cherry Tomato Confetti is a delightful dish that combines al dente pasta with blistered cherry tomatoes, garlic, and fresh basil, topped with Parmesan cheese.
Ingredients
- 8 ounces orecchiette pasta
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic vinegar
Instructions
- Cook the orecchiette pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the halved cherry tomatoes and cook for about 5-7 minutes, stirring occasionally, until they are blistered and softened.
- Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste.
- Add the cooked orecchiette to the skillet with the blistered tomatoes. Pour in the reserved pasta water and toss everything together until well combined.
- Stir in the fresh basil and balsamic vinegar.
- Serve immediately, topped with grated Parmesan cheese.
Notes
- For a creamier sauce, add a splash of heavy cream or a dollop of ricotta cheese before serving.
- You can substitute the cherry tomatoes with diced zucchini or bell peppers for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg