Tomato-and-basil orecchiette

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

Ingredients

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

Cooking Instructions

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”

Find more pasta recipes here.

Photography: Toby Murphy
Production: Brita Du Plesis
Food assistant: Kate Ferreira