Orecchiette, cherry tomatoes, and champignon mushrooms, the cultivated kind, to be precise, which take less than 5 minutes to clean because they are grown outside the soil and thus don’t get dirty. Ideal for those in a hurry today. Pasta is my comfort food, and that was already clear, but fresh water and flour pasta beats them all. Fresh orecchiette, if you notice, have a firmer texture: it’s really hard to overcook this type of pasta.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer, and Autumn
- Energy 565.16 (Kcal)
- Carbohydrates 102.99 (g) of which sugars 9.07 (g)
- Proteins 19.31 (g)
- Fat 11.24 (g) of which saturated 1.68 (g)of which unsaturated 1.32 (g)
- Fibers 3.26 (g)
- Sodium 1,047.41 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing Orecchiette
- 14 oz orecchiette (fresh)
- 10 champignon mushrooms
- 6 cherry tomatoes
- 2 tbsp tomato paste
- 8 leaves basil
- 2 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 stalk celery (small)
- 1 clove garlic
Tools for Preparing Orecchiette with Cherry Tomatoes and Mushrooms
- Frying Pan
- Pot
- Colander
- Cutting Board
- Knife
Steps to Prepare Orecchiette
Before you start preparing a dish, it’s always good to have all the ingredients ready. So, wash and quickly drain the mushrooms (if, like me, you bought the pre-sliced ones), otherwise cut them into small pieces after washing them. Also wash and cut the cherry tomatoes, as well as the basil and celery.
Put the pot with water to boil to cook the orecchiette. Meanwhile, in a frying pan with two tablespoons of extra virgin olive oil, crush a clove of garlic that you’ll then remove after it has turned golden. Add the celery and immediately the champignon mushrooms. After 5 minutes, toss in the cherry tomatoes with the basil and the tomato paste. If necessary, add one or two ladles of hot pasta cooking water. Adjust the salt and, when the orecchiette are al dente, toss them in the pan with another drizzle of extra virgin olive oil.
Tips
Here are some tips for preparing sun-dried tomatoes and how to store them.
https://blog.giallozafferano.it/vaipinacucina/ricetta-pomodorini-secchi-e-come-prepararli/
https://blog.giallozafferano.it/vaipinacucina/ricetta-pomodorini-secchi-e-come-prepararli/
https://blog.giallozafferano.it/vaipinacucina/ricetta-pomodorini-secchi-e-come-prepararli/
FAQ (Questions and Answers)
Can porcini mushrooms be used for orecchiette with cherry tomatoes?
Yes, of course. Porcini mushrooms will definitely have a different flavor, but still delicious, if not more so.
