Cooking Tip: You can quickly infuse oil by cooking crushed red pepper or spices in it. This trick is perfect for dressings or for
drizzling over a finished dish to add some oomph. Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
Wine Pairing: 2013 Casa Ferreirinha Esteva – $15/bottle
- 2 cloves garlic
- 1 pint grape tomatoes
- ¼ bunch basil, divided
- 8 ounces orecchiette
- ½ teaspoon crushed red pepper
- ½ cup ricotta cheese
What You Need At Home
- large pot
- small pot
- 2 tablespoons olive oil
- kosher salt
- black pepper
1. Prepare Ingredients
Bring a large pot of water to a boil over high heat. Mince garlic. Rinse cherry tomatoes and halve. Rinse basil and tear leaves into bite-size pieces, discarding stems.
2. Cook Orecchiette
Add orecchiette and a generous pinch salt to pot of boiling water. Cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
3. Infuse Oil
While orecchiette cooks, heat 2 tablespoons olive oil, garlic, and crushed red pepper in a small pot over medium heat. Season with salt. Cook until oil is sizzling and garlic is fragrant and golden, 2-3 minutes. Remove pot from heat and set aside.
4. Season Orecchiette
In a large bowl or the pot from the pasta, combine tomatoes, orecchiette, ricotta, and half of basil. Add pasta cooking water 1 tablespoon at a time as needed to loosen sauce. Taste and add salt and pepper as needed.
5. Plate Orecchiette
Divide orecchiette evenly between 2 bowls. Garnish with remaining basil and drizzle over infused chili oil. Serve hot.
Recipe provided by Plated.