Roasted Cherry Tomato Orecchiette Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
636 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Roasted Cherry Tomato Orecchiette Pasta
Description
Roasted Cherry Tomato Orecchiette Pasta features fresh cherry tomatoes slow-roasted with garlic, onion, oregano, and olive oil until tender and slightly caramelized. This slow roasting amplifies the tomatoes' natural sweetness and infuses the dish with aromatic herbs. The orecchiette pasta, chosen for its small cup shape, holds the roasted tomato juices well, ensuring each bite carries rich flavor.
The dish is finished with a topping of crunchy breadcrumbs and grated Pecorino Romano cheese that bakes alongside the tomatoes, adding texture and a salty bite. Once combined, a sprinkle of fresh basil and grated ricotta salata cheese add layers of herbal brightness and creamy sharpness. The final mix results in a pasta dish that blends the softness of fresh pasta with the roasted fruitiness and textural contrasts of toasted breadcrumbs and cheese.
This pasta can be served warm immediately for best texture or stored refrigerated and reheated, making it convenient for meal prep. Swapping orecchiette for other pasta shapes like penne is possible, adapting to what is on hand.
For reheating, adding extra breadcrumbs and Pecorino Romano under a grill restores the topping's crispness, though a microwave can be used for a quicker option. The recipe highlights the use of Pecorino Romano, typically made with animal rennet, so a vegetarian parmesan substitute is recommended if needed.
Ingredients
- 14 oz orecchiette pasta homemade or fresh is better
- 35 cherry tomato cut in half (I used red & yellow
- 2 garlic peeled, cloves
- 1 handful basil chopped, fresh
- 1 teaspoon oregano dried
- 1 onion finely chopped
- ½ cup breadcrumbs
- 2 oz pecorino romano grated
- 2 oz ricotta salata cheese grated
- salt for pasta and to taste
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 355°F (180°C).
- In an oven-safe dish, combine the onion, garlic, some basil leaves, oregano, and tomatoes (with the cut side up).
- Drizzle the combined ingredients with olive oil. Season with salt and pepper to taste. Sprinkle the tomatoes with breadcrumbs and grated Pecorino Romano.
- Place the cherry tomatoes in the preheated oven at 355°F (180°C) and roast for about 30 minutes.
- While the tomatoes are roasting, bring a pot of water to a boil for the pasta. Add salt once the water starts to boil, then let the water return to a boil. Cook the pasta in the boiling salted water until it's al dente, following the package instructions for timing.
- Once the tomatoes are ready, remove the garlic cloves from the oven dish. Transfer the roasted tomatoes and pasta to a big baking dish or serving dish.
- Mix all the ingredients together well in the dish. Serve with a sprinkle of grated ricotta salata and some additional chopped basil leaves.
Notes
- Leftover pasta can be reheated by adding extra breadcrumbs and Pecorino Romano cheese on top, then placing it under a grill until hot and crispy.
- Alternatively, leftovers can be covered and reheated in the microwave for convenience.
- If needed, different pasta shapes such as penne or intrecci can be used instead of orecchiette.
- Pecorino Romano cheese often contains animal rennet; use vegetarian parmesan as a substitute when catering to vegetarians.
- Store leftovers in a sealed container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 94g | 31% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 305mg | 13% |
| Potassium | 660mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 37mg | 41% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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