Orecchiette with Heirloom Tomatoes and Mozzarella
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1/2 tsp red chili flakes
1/4 tsp salt
1 pint ripe heirloom cherry tomatoes (cut in halves)
1 lb dry orecchiette
170 g mozzarella cheese (cut into bite size pieces)
1/4 cup fresh basil leaves (larger leaves roughly torn)
Freshly ground black pepper to taste
NanoBond 11" Titanium Skillet
Products to Use
Bring a large pot of salted water to a boil.
Heat the olive oil in a large skillet on med-low heat, add the garlic, chili flakes and salt. Cook slowly for 3-4 minutes until garlic just begins to turn golden. Add the tomatoes, stir and turn off the heat.
Cook the pasta, as per package directions until just al dente. When pasta is cooked reserve 3/4 cup of pasta water and set aside. Drain pasta, then add to the tomato pan, add 1/2 cup of the reserved pasta water and toss until well coated. (Add the rest of the pasta water if desired).
Sprinkle the mozzarella on top of the pasta, gently mix, then divide between bowls, scatter with plenty of basil leaves, season with pepper and serve.