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Orecchiette with Coriander and Cherry Tomatoes
This recipe, inspired by an unusual pasta dish we tasted in Puglia, Italy, uses few ingredients but is packed with flavor. We layer in the warm, slightly citrusy flavor of coriander by blooming the spice in oil; most of it is simmered into the sauce and a couple teaspoons of the infused oil are drizzled on the finished dish. The cherry tomatoes, gently mashed after a few minutes of cooking, break down into a silky sauce that pairs perfectly with coin-sized, cup-shaped orecchiette pasta. Ricotta salata cheese is a milky, salty, crumbly cheese; grate it on the large holes of a box grater. If you can’t find it, use an equal amount of queso fresco.
4-6
Servings
Tip
Don't forget to reserve 1 cup of the pasta cooking water before draining the orecchiette, as you'll need the starchy liquid to make the sauce. Also, don't forget to reserve 2 teaspoons of the coriander-infused oil for drizzling over the finished dish.
30 minutes
Ingredients
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1
pound orecchiette pasta
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain the pasta; set aside.
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Very fresh and light pasta. Loved the bright coriander and lemon mixed with the tomato flavors.