A dollop of creamy ricotta and fresh basil top off our easy Orecchiette with Cherry Tomatoes and Capers.
Orecchiette with Cherry Tomatoes and Capers
MAKES 4 TO 6 SERVINGS
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon finely chopped shallots
- ½ teaspoon finely chopped garlic
- 2 tablespoons tomato paste
- ¼ cup white wine
- 2 (10-ounce) containers cherry tomatoes
- 3 tablespoons capers
- ½ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces orecchiette pasta, cooked according to package instructions
- Whole-milk ricotta cheese
- Garnish: fresh basil leaves, ground black pepper
Instructions
- In a large sauté pan, heat oil over medium heat. Add shallots and garlic; cook until tender, 3 minutes. Add tomato paste; cook until deepened in color, about 2 minutes. Add wine; cook until reduced by half. Add cherry tomatoes and capers; cook until tomatoes burst, about 15 minutes. Add ½ cup water, salt, and pepper.
- Add pasta to tomato mixture in pan, gently tossing to coat.
- Serve with a dollop of ricotta. Garnish with basil and pepper, if desired.
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