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ORECCHIETTE PASTA WITH ROASTED AND SUNDRIED TOMATOES PESTO SAUCE





Note: You can make this recipe vegan by using nutritional yeast flakes or Vegan Parmesan cheese instead of regular cheese.

SUN-DRIED PESTO:

INGREDIENTS


  • 1cup Sundried Tomatoes

  • 1/2 cup Pine nuts/ Almonds/ Cashews (Unsalted/ Dry roasted)

  • 3 Cloves of Garlic

  • 3/4 cup Freshly Grated Parmesan cheese

  • 1tbsp Fresh basil

  • 1/2 cup Extra Virgin olive oil

  • 1/2 tsp White wine vinegar

  • 1/2 teaspoon Kosher salt

  • Freshly ground black pepper

  • 1 tbsp Tomato Purée (Good quality)

METHOD

  • Preheat the oven to 350 degree Fahrenheit. Place the nuts on a sheet pan in a single layer for 10-15 minutes or until fragrant and lightly coloured. Remove from the oven and allow it to cool.

  • Place the sun dried tomatoes and the oil they’re packed in along with the nuts,cheese,garlic, salt, pepper, white wine vinegar and tomato purée into a food processor. Pulse a few times until chopped well.

  • With the motor running, steam in the olive oil, scrape down the sides once or twice if needed, until the pesto has a uniform, chunky consistency.

  • Store it in a air tight container in the fridge for up to a week.

ORECCHIETTE PASTA:

INGREDIENTS

  • 25-30 (275gms) Grape tomatoes, Halved lengthwise

  • 4-5 Clove of garlic, Finely minced

  • 1/4 tbsp Salt

  • 1 tbsp Extra virgin olive oil

  • 113 gms Sun-dried pesto

  • 1/4 cup Parmigiano reggiano (any other cheese of your choice)

  • Freshly ground black pepper

  • 250gms rustichella d’abruzzo Orecchiette pasta

  • 1/4 cup thinly sliced fresh basil

METHOD


  • Preheat the oven to 400 degree Fahrenheit. Grease the pan with some extra virgin olive oil.

  • Toss together, garlic, oil and salt. Spread onto prepared baking sheet. Bake the tomatoes for 25-30 minutes until shriveled and caramelised.

  • Bring large pot of salted water to a boil. Add pasta and stir occasionally then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.

  • Meanwhile, combine pesto, cheese, salt and pepper in pot.

  • Drain, reserving half cup pasta cooking water. Toss the pasta with pesto mixture. Add half of reserved pasta water. Add more water if necessary to loosen sauce. Add in your baked cherry tomatoes and still in the basil.

  • Serve immediately.



If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!
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