Puglia-Style Roasted Tomato Orecchiette
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Puglia-Style Roasted Tomato Orecchiette

Puglia-Style Roasted Tomato Orecchiette

with Parmesan & Parsley

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!

Tags:
Veggie
Quick
Easy Prep
New
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Onion

2 clove

Garlic

¼ ounce

Parsley

8 ounce

Grape Tomatoes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Dried Oregano

6 ounce

Orecchiette Pasta

(Contains Wheat)

6 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

3 tablespoon

Olive Oil

2 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories720 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate82 g
Sugar7 g
Dietary Fiber5 g
Protein21 g
Cholesterol20 mg
Sodium240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Baking Sheet
Strainer

Instructions

Prep
1

• 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.

Roast Tomatoes
2

• 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.

Make Pasta
3

• 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.

Serve
4

• Divide pasta between shallow bowls. Garnish with Parmesan and parsley. Serve.

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