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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 approach this orecchiette with tomato and burrata cheese menu with 7 elements which are definitely easy to obtain, and we have to process them at the very least through 3 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Orecchiette with tomato and burrata cheese:

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

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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