Puglia-Style Roasted Tomato Orecchiette
with Parmesan & Parsley
- Milk
- Wheat
This simple, rustic pasta dish will take you straight to the heel of Italy’s boot–the Puglia region, where this dish is from. It stars burst tomatoes roasted with garlic and panko and a glossy olive-oil rich sauce. You’ll garnish it generously with Parmesan and parsley and there it is–an authentic Italian dinner in a quick 20 minutes–delizioso!
Ingredients
1 unit
Onion
2 clove
Garlic
6 tablespoon
Parmesan Cheese
(Contains: Milk)
8 ounce
Grape Tomatoes
6 ounce
Orecchiette Pasta
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Dried Oregano
¼ ounce
Parsley
Not included in your delivery
3 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop parsley.
• Toss tomatoes, onion, garlic, and panko on a baking sheet with a large drizzle of oil, oregano, salt, and pepper. • Roast on top rack until tomatoes burst, 12-15 minutes.
• Once water is boiling, add Colavita orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain. • Return drained orecchiette to pot. Drizzle with 3 TBSP olive oil (6 TBSP for 4 servings). • Add roasted tomato mixture to pot with pasta; stir to combine, adding more olive oil a drizzle at a time if needed, until everything is coated in a glossy sauce. (TIP: Stir pasta vigorously to prevent it from sticking together.) Taste and season with salt and pepper.
• Divide pasta between shallow bowls. Garnish with Parmesan and parsley. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it deliciously light and flavorful, while others felt it needed more seasoning or sauce for depth.
- Ease of prep: Quick and simple to make, with roasted tomatoes adding a burst of flavor in just 20 minutes.
- Suggestions: Consider adding extra herbs, garlic, or veggies like asparagus or spinach to boost flavor and variety 🍲.
- Leftovers: Tastes great chilled the next day; some preferred it as a cold pasta salad.
- Texture: Toast panko separately for a crispier topping; watch pasta closely to avoid sticking or overcooking.
Reviews from our home cooks
So simple and so delicious. I love how the tomatoes and olive oil are the main components of the sauce. I've already made it a second time in a big batch for lunches.
Extremely simple recipe with familiar ingredients that come together to be far greater than the sum of its parts. One of the best meals I've had from Hello Fresh. Light yet filling.
This was very good, we did the panko separately in a pan so it wouldn't get soggy from the tomatoes and it was really great. I think it's missing something but I really couldn't say what exactly. But very good.
This was an amazing pasta dish! Even though the panko burned in my oven and had to be thrown out. The pasta was still so rich in flavor. Fantastic!
This was excellent! Perfect for a light summer dish. I put it in the fridge to chill and ate it cold on a hot day. No cheese so it was vegan too!! Pasta salad!
Just a suggestion - I added sliced asparagus to the pan with the tomato/onion mixture before roasting. Delicious!
It's incredibly plain, but has potential. Recipe should say to toast panko separately from tomatoes and onions. Panko did not crisp up. Tomatoes also needed 20 minutes, not 12-15 but that might just be my oven. Also maybe add another veg like zucchini or something.
I really enjoyed the Orecchiette pasta! I hope you all have more recipes with this and other unique pasta shapes.
Very delicious recipe. It was light and full of flavor. The oven roasted tomatoes made the recipe.
I added my own shrimp and ate with garlic bread. Great easy meal to make.
