Buttery Tomato Orecchiette
Few things are as comforting as a bowl of silky pasta wrapped in a rich, velvety sauce!
Serves: 4
Ingredients:
- Orecchiette Pasta 500 g
- Fresh tomatoes, diced 6
- Onions, finely chopped 1
- Tomato paste 100g
- Extra-virgin olive oil 4 T
- Butter 100g
- Brown sugar 1 t
- Bouquet garni (sage, thyme, rosemary tied together with twine)
- Sea salt and cracked black pepper, to taste
- Pine nuts, toasted 50g
- Fresh basil, 10g
- Parmigiano Reggiano 100g, finely grated
How To Make Buttery Tomato Orecchiette
- Cook Orecchiette as per pack instruction, toss in olive oil and set aside until ready to use.
- Sautee the onions in olive oil then add the diced tomatoes.
- Add the bouquet garni.
- Cook the tomatoes down for 10 minutes, adding a bit of water if the sauce thickens too much.
- Season and add the sugar.
- Once the tomatoes have completely softened, remove the bouquet garni and stir.
- Blend the tomato sauce with an immersion blender until smooth.
- Stir in the butter until melted.
- Combine the pasta with the sauce and coat the pasta completely.
- Serve topped with Parmigiano, pine nuts and fresh basil and a bit of olive oil.