Orecchiette Pasta | Pomodoro & Burrata
Learn how to make Orecchiette pasta with a rich Pomodoro sauce and creamy burrata. A simple yet elegant Italian dish perfect for any occasion.
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.