If you’re looking for a pasta dish that’s both comforting and sophisticated, look no further than this Orecchiette with Pomodoro & Burrata recipe. This dish combines the delightful texture of Orecchiette with a rich tomato sauce and the creamy indulgence of fresh burrata. Perfect for a cozy weeknight dinner or an elegant weekend gathering, this dish will quickly become a favorite in your recipe repertoire. The simple ingredients allow the flavors to shine, making it a truly memorable meal.
What is Orecchiette?
Orecchiette is a unique pasta shape originating from the Puglia region of Italy. The name translates to “little ears,” which perfectly describes the pasta’s small, round, and slightly concave shape. This shape is ideal for holding sauces, making it a versatile choice for various recipes. Orecchiette is traditionally made from semolina flour, giving it a slightly chewy texture that pairs beautifully with both light and hearty sauces. Its origins date back centuries, and it remains a staple in Italian cuisine, loved for its ability to absorb and complement bold flavors.
How Do You Pronounce Orecchiette?
Orecchiette is pronounced “or-eh-KYET-tay”.
How to Make Orecchiette Pasta | Pomodoro & Burrata
Ingredients You’ll Need
To create this delicious Orecchiette with Pomodoro & Burrata, you’ll need the following ingredients:
- 12 oz Orecchiette pasta
- 4 cups ripe tomatoes, chopped (or use canned San Marzano tomatoes)
- 3 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil leaves, torn
- Salt and pepper to taste
- 8 oz burrata cheese
- Freshly grated Parmesan cheese (optional)
These simple ingredients come together to create a flavorful dish that’s sure to impress.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the Orecchiette pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- Make the Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant. Add the chopped tomatoes, salt, and pepper. Let the sauce simmer for 15 minutes until thickened.
- Combine and Serve: Toss the cooked pasta with the pomodoro sauce. Serve with torn basil leaves and a generous portion of burrata. Top with Parmesan if desired.
Variations
While this Orecchiette Pomodoro & Burrata recipe is delicious as is, there are several variations you can try:
- Vegetable Add-ins: Add sautéed spinach, kale, or roasted red peppers to the sauce for an extra boost of nutrients and flavor.
- Protein Options: Incorporate grilled chicken, shrimp, or Italian sausage for a heartier meal.
- Different Cheeses: Swap out burrata for fresh mozzarella or ricotta for a slightly different but equally creamy finish.
Feel free to experiment and make this dish your own!
Mar’s Tips
- Fresh Ingredients: Use the freshest tomatoes and burrata you can find. Fresh, ripe tomatoes make a big difference in the flavor of the sauce.
- Cooking Pasta Al Dente: Don’t overcook the Orecchiette. Cooking it al dente ensures it holds its shape and texture, making for a better overall dish.
- Layer the Burrata: For a more indulgent experience, layer the burrata between the pasta and the sauce so it melts slightly, creating a luscious texture.
Frequently Asked Questions
How long to cook Orecchiette pasta?
Orecchiette typically takes about 10-12 minutes to cook to al dente. The exact timing may vary depending on the brand, so check the package instructions and taste the pasta towards the end of cooking to ensure it’s done to your liking.
Best sauces for Orecchiette pasta?
Orecchiette pairs wonderfully with a variety of sauces. Besides Pomodoro, it’s traditionally served with a simple garlic and oil sauce, a hearty sausage and broccoli rabe sauce, or even a creamy pesto. Its shape holds onto sauces well, making it versatile for different flavor profiles.
With this guide, you’re well-equipped to make a delicious Orecchiette with Pomodoro & Burrata dish that’s sure to impress any crowd! Enjoy cooking and savor every bite!
I hope you liked this Orecchiette Pasta with Pomodoro & Burrata recipe! If you liked this recipe, here are other recipes you might like as well:
TROFIE PASTA WITH PISTACHIO PESTO & BURRATA
BUTTERNUT SQUASH ORZO WITH GOAT CHEESE & SAGE
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina. Looking forward to seeing you there!
With love, Mar
Orecchiette Pasta | Pomodoro & Burrata
Ingredients
- 12 oz Orecchiette pasta
- 4 cups ripe tomatoes chopped (or use canned San Marzano tomatoes)
- 3 cloves garlic minced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes optional
- Fresh basil leaves torn
- Salt and pepper to taste
- 8 oz burrata cheese
- Freshly grated Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil.
- Add the Orecchiette pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant. Add the chopped tomatoes, salt, and pepper.
- Let the sauce simmer for 15 minutes until thickened.
- Toss the cooked pasta with the pomodoro sauce.
- Serve with torn basil leaves and a generous portion of burrata.
- Top with Parmesan if desired.
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
