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Gallery Tomatoes with Orecchiette Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 teaspoon extra-virgin olive oil 1 garlic clove, coarsely chopped 3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole) 1 sprig of fresh thyme 1/4 cup dry white wine 1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned Kosher salt and freshly ground black pepper 12 basil leaves, stacked, rolled, and cut into fine strips 1 cup dried orecchiette, cooked al dente

Gallery Tomatoes with Orecchiette

Recipe Summary Servings: 4

Tomatoes with Orecchiette     

Tomatoes with Orecchiette

Tomatoes with Orecchiette

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 teaspoon extra-virgin olive oil 1 garlic clove, coarsely chopped 3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole) 1 sprig of fresh thyme 1/4 cup dry white wine 1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned Kosher salt and freshly ground black pepper 12 basil leaves, stacked, rolled, and cut into fine strips 1 cup dried orecchiette, cooked al dente

Directions

In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.

Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.

Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.

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All Reviews for Tomatoes with Orecchiette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tomatoes with Orecchiette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest