Orecchiette With Fresh Mozzarella Grape Tomatoes And Garlic Chives Recipes

ORECCHIETTE WITH FRESH MOZZARELLA, GRAPE TOMATOES, AND GARLIC CHIVES

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add mozzarella; stir until cheese begins to melt, about 30 seconds. Add tomatoes and all remaining ingredients; toss to blend evenly. Season to taste with salt and pepper.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

TOMATOES WITH ORECCHIETTE

Steps:

• In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.
• Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.
• Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
• Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
• Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
• Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
• Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE

Steps:

• Heat a large skillet over medium heat. Add butter and oil. Once the butter is melted, add the onion and garlic. Cook until the onion is starting to get soft.
• Turn the temp up to medium high and add the pancetta, cook until crispy. Remove the casings from the sausage then add to skillet and brown. Pour in the wine and scrape up those delicious browned bits.
• Toss in the mushrooms and stirring occasionally, cook till they are slightly softened.
• Add the tomatoes (any extra juices too), basil and oregano, and salt to taste, and stir to combine. Turn heat to low, cover and simmer for one to two hours, stirring occasionally.
• While the sauce is simmering, cook the pasta (make sure you have good salty water) until just al-dente. Drain the pasta, reserving 1/2 cup pasta water (DO NOT RINSE).
• Back to the skillet -- add the spinach and cook till it begins to wilt. Then toss in the pasta and stir to combine everything -- stir frequently until everything is heated through. (add some reserved pasta water if the sauce seems too thick)
• Spoon into bowls and top with fresh Parmesan cheese. Enjoy!