Main Meals
Tomato-and-basil orecchiette
3 to 4
Easy
20 minutes
10 minutes
“All small pasta works well with this recipe but orecchiette is my favourite. I’ve given the option of making pesto but feel free to use a pantry jar.” – Phillipa Chefitz
Wine/Spirit Pairing
Woolworths Villiera Chenin Blanc
Ingredients
Method
- 2-3 T olive oil
- 500 g baby tomatoes
- 250 g orecchiette pasta, cooked al dente
- crispy fried pancetta or shaved Parmesan, for serving
- basil, to garnish For the pesto blend:
- 60 g fresh basil
- 2 cloves garlic
- 30 g walnuts
- 1/2 cup olive oil
- 1/2 cup parmesan, grated
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Heat the olive oil in a suitable wide pan. Add the tomatoes and stir-fry for about 5 minutes until beginning to catch and burst.
2. Mix the drained pasta with the pesto. If necessary, loosen with a little pasta water. Top with the fried tomatoes and pancetta or Parmesan. Garnish with basil.
Cook's note: Make it vegetarian by leaving out the pancetta and adding extra shavings of Parmesan”
Photography: Toby Murphy
Production: Brita Du Plesis
Food assistant: Kate Ferreira
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