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Orecchiette with Cherry Tomatoes and Mozzarella
This creamy, sweet-tart orecchiette dish takes inspiration from pasta alla Sorrentina, a southern Italian classic featuring fresh, quick-cooked tomatoes, mozzarella and aromatic basil. To make it, we quickly infuse oil with garlic, then stir in whole cherry or grape tomatoes—no slicing or chopping necessary—and red pepper flakes. Orecchiette and a few cups of water are added to the mix, creating a silky-smooth sauce as they cook together. Fresh mozzarella can become stringy and rubbery if over-mixed, so take care to stir just until it starts to melt.
4 to 6
Servings
30 minutes
Ingredients
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¼
cup extra-virgin olive oil, plus more to serve
-
2
medium garlic cloves, thinly sliced
Directions
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01In a large pot over medium, heat the oil until shimmering. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, pepper flakes and 1 teaspoon salt; stir to combine. Add 4 cups water and the pasta; stir to combine. Bring to a boil over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the pasta is al dente. If needed, stir in additional water a few tablespoons at a time if the mixture looks dry.
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