Orecchiette, those charming "little ears" of pasta, have always held a special place in my heart. Their unique shape, perfect for cradling sauces, brings back memories of my solo vacation to Puglia many years ago. While there, I witnessed (and tasted) the many ways orecchiette are served, from the classic garlicky rapini sauce to the hearty pugliese ragu.
One classic pugliese recipe that I feel doesn’t get enough attention is orecchiette con pomodorini e rucola: a simple concoction of chopped tomatoes and arugula sauteed with garlic and olive oil. It’s the perfect example of simple Italian cooking: just good ingredients, speaking for themselves.
Here I’ve created a vibrant and modern riff on orecchiette con pomodorini e rucola, blending the peppery punch of arugula with the concentrated sweetness of semi-dried cherry tomatoes. Inspired by Missy Robbins' technique of oven-dried tomatoes, which she uses for her sheep’s milk agnolotti recipe in her cookbook PASTA, I’ve adapted the process for smaller cherry tomatoes to give you a quick and flavorful condiment that’s perfect on pasta—or honestly, just about anything (and everything). Make a double batch – you’ll be glad you did later.
To finish it all off: burrata. Is this culinary cliche? Probably. Really though, although this creamy cheese is served way too often on restaurant menus these days (IMHO), I believe it deserves a place here. Since burrata is a typical cheese from Puglia, it only makes sense to make this the centerpiece of this dish, a soft and creamy balance to the punchy arugula sauce and sweet tomatoes.
Ingredients
For the semi-dried tomatoes:
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1 pound (450 grams) cherry or grape tomatoes, halved and seeded
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1 teaspoon salt
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1 teaspoon sugar
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1 tablespoon extra virgin olive oil, plus more for storing
For the arugula sauce:
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10 ounces (280 grams) baby arugula
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1 medium garlic clove, peeled
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6 fresh basil leaves
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½ cup (120 milliliters) olive oil
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½ cup (45 grams) grated Parmigiano Reggiano
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½ teaspoon kosher salt, plus more to taste
To serve:
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1 pound (450 grams) orecchiette pasta (fresh or dried)
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2 (4 oz / 115 gram) balls burrata, at room temperature
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Extra virgin olive oil, for drizzling
Method
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Slow roast the tomatoes.
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. Arrange the halved cherry tomatoes cut side up on the sheet. Sprinkle evenly with salt and sugar, then drizzle with olive oil. Roast for 1½ hours, until tomatoes are soft, shriveled, and jammy but not dry or leathery. Let cool. (Store extras in a jar covered with olive oil in the fridge for up to 2 weeks.) -
Make the arugula sauce.
Bring a large pot of salted water to a boil. Add the arugula and blanch for 30 seconds. Drain and rinse under cold water until cool. In a blender, combine the blanched arugula, garlic, olive oil, Parmigiano Reggiano, and salt. Blend until mostly smooth. Add basil and blend again briefly. Taste and adjust salt as needed. Transfer the sauce to a 10-inch frying pan with deep sides. -
Cook and serve.
Bring the same pot of water back to a boil and cook the orecchiette until al dente.
Set the arugula sauce over medium-low heat. Using a slotted spoon, transfer the orecchiette to the arugula sauce, adding pasta water, ¼ cup at a time, to loosen the sauce as needed. Plate the pasta and top with slow-roasted tomatoes and a generous tear of burrata. Drizzle with olive oil and serve immediately.
Serving & Storage Suggestions
This pasta is best enjoyed fresh, right after assembly, when the burrata is creamy and the sauce is warm. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently and top with fresh burrata, if desired.
Buon appetito!