Orecchiette di Grano Arso Recipe with Burrata & Cherry Tomatoes

Make the Sauce

1. Start by choosing very ripe, flavorful tomatoes that will release their juice during cooking. Wash them thoroughly and cut them into four pieces.
2. In a frying pan, sauté the garlic and chili pepper in 4 tablespoons of evo oil. Make sure that the garlic does not burn, but only turns golden. This will take 2-3 minutes. The chili pepper is optional, use only if you like it spicy.
3. Remove the garlic cloves and chili pepper and add the chopped cherry tomatoes. Cook over medium heat for about 6-7 minutes, mashing the tomatoes with a wooden spoon to release the juices. Season lightly with salt to taste and add 5-6 fresh basil leaves, crushed with your hands.

Cook the Pasta

1. Meanwhile, bring a large pot of salted water to a boil. When the water is boiling, add the orecchiette pasta. Cook for the time indicated on the package.PLEASE NOTE: It usually takes 10-12 minutes for dry orecchiette. Only 5-6 minutes for fresh orecchiette.
2. Drain the orecchiette al dente with a slotted spoon directly into the pan with the cherry tomato sauce.
3. Toss the pasta in the saucepan over high heat for about a minute, stirring well and adding a couple of tablespoons of the pasta cooking water. This will make the sauce even creamier!

Serve

1. When the orecchiette are well blended with the sauce, remove from the heat. Now take the burrata and cut it into small pieces so that its interior, the stracciatella, mixes with the exterior mozzarella. Finally serve orecchiette di grano arso on the plate, adding some fresh basil leaves. Then add a spoonful of burrata and a drizzle of extra virgin olive oil. Buon appetito!