ORECCHIETTE CON BURRATA, POMODORINI E PESTO (ORECCHIETTE WITH BURRATA, TOMATOES AND ALMOND PESTO)

Serves: 4-6

For the roasted tomatoes:

1 1/2 cups (375 mL) cherry

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tomatoes, halved

2 tbsp (30 mL) extra-virgin olive

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oil

1/2 tsp (2.5 mL) dried oregano

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Sea salt

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For the pesto:

1/4 cup (60 mL) almonds, finely

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chopped

1 cup (250 mL) loosely packed

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fresh basil leaves, plus more for garnish

Sea salt

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3 tbsp (45 mL) extra-virgin olive

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oil, plus more as needed

2 tbsp (30 mL) freshly grated

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Parmigiano-Reggiano

For the pasta:

1 lb (454 g) fresh Orecchiette al

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Grano Arso (toasted-flour orecchiette; the recipe is in the book) or dried orecchiette

7 oz (200 g) burrata di Andria

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1. For the roasted tomatoes: Preheat the oven to 250 F (120 C).

2. In a medium bowl, combine

the cherry tomatoes, olive oil and dried oregano. Season with salt.

3. Transfer to a medium baking dish and roast until the tomatoes are shrivelled and dry, about 90 minutes.

4. Meanwhile, make the pesto: In a mortar, crush the almonds, basil and a heavy pinch of salt into a paste with the pestle.

5. Add a bit of olive oil, but only as much as the herbs need in order to hydrate into a paste, no more than 3 tbsp (45 mL).

6. If you add too much oil, the pesto will quickly turn from

green to a blackish-olive colour. When you have a smooth paste, stir in the Parmigiano-Reggiano and set the pesto aside.

7. Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Heavily salt the water. When the salt dissolves, add the orecchiette and cook, about 3 minutes.

8. Drain the orecchiette and transfer to a large bowl. Add the pesto, stirring to coat. Stir in the tomatoes and the burrata. Plate and serve immediately, garnished with basil.