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Rossella Rago and Nonna Romana are making homemade orecchiette pasta with tomato sauce and burrata. Follow us on: Orecchiette with Tomato & Basil and Burrata. Add the Burrata on top of the pasta and slice it open.

Alright, don’t linger, let’s practice this orecchiette with tomato and burrata cheese formula with 7 substances which are definitely easy to find, and we have to process them at the very least through 3 tips. You should commit a while on this, so the resulting food could be perfect.

Composition Orecchiette with tomato and burrata cheese:

1. Get 400 g - orecchiette pasta
2. Require 2 - small burrata
3. Prepare 1 of small onion
4. Get 1 tin - tomato pulp
5. Provide of Basil
6. Prepare of Oil
7. Make ready Cheese

Orecchiette With Yellow Tomatoes and Bocconcini. The Pro Tip: Recipe creator Jenny likes to use grated pecorino Romano cheese to garnish this pasta dish. She explains that because it's made of sheep's milk, it has a stronger flavor that adds something special to the dish. Orecchiette are often served just simply with a fresh tomato sauce, so that's what I did to try my first batch of home-made orechiette.

Orecchiette with tomato and burrata cheese start cooking:

1. Start with the tomato and onion sauce. Slice the onion, soften them in the olive oil and then add the tinned tomatoes with a quarter of a glass of water and a pinch of salt. Cook gently for about 20 min.
2. Slice the basil and add it just a couple of minutes before the tomato sauce is cooked. Add the tomato sauce to the pasta, add some parmesan cheese and mix together.
3. Plate the pasta up and put on the top half of the burrata cheese and garnish with a basil leaf.

Home-made orechiette should dry a bit before you boil them, so make them some hours before or even the day before. Remove the pot from the heat and stir in the pecorino and parsley. To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. All Reviews for Orecchiette with Bacon and Tomato Sauce. Tomatoes & Burrata from Barefoot Contessa.

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