Collezione Orecchiette with Ricotta Salata and Fresh Tomatoes

2016-12-20
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Pasta with a simple dressing of fresh tomatoes, garlic, and basil makes an elegantly simple entrée. Serve it warm or make ahead for a cold salad with a shower of cheese.

Instructions

Step 1

To make ahead and chill: Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

To serve warm: Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 3

In a large bowl, combine the tomatoes, oil, garlic, and basil. Season well with salt and pepper. Let it marinate for at least 30 minutes.

Step 4

To serve cold, mix in the pasta; cover and chill. Garnish with cheese before serving.

Step 5

To serve warm: Reheat 1 cup pasta in simmering water. Drain and add to a bowl with about 1 cup tomato salad. Toss together and plate. Garnish with 2 Tbsp. ricotta.

Ingredients

  • 3 lb. Barilla Collezione Orecchiette
  • 4 qt. red cherry tomatoes, quartered
  • 2 qt. yellow cherry tomatoes, quartered
  • 1 1/2 cups extra-virgin olive oil
  • 4 cloves garlic, minced
  • 40 leaves fresh basil, julienned
  • Salt and pepper
  • 3 cups shredded ricotta salata

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Nutritional Info

This information is per serving.