Orecchiette with Roasted Tomato Pesto-Caputo Flour
Delight in homemade orecchiette tossed with a vibrant roasted tomato pesto, finished with a sprinkle of cheese and basil for a truly comforting dish.
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Cooking tools:
- Food processor
- Sifter
- Mixing bowl
- Chef's knife
- Baking sheet
- Kitchen towel
- Oven
- Stove
- Pot
- Skillet
- Colander
- Measuring cup
- Measuring spoon
Ingredients
- 2 Cups Caputo Semolina Flour, plus more for dusting
- 1 Cup Caputo “00” Pasta Fresca Flour
- 1 and 1/4 Cup Warm Water
- 3/4 Cup Olitalia Extra Virgin Olive Oil, dived in half
- 6 Cups Cherry Tomatoes, halved
- 4 Garlic Cloves, peeled
- 1/3 Cup Pine Nuts, toasted
- 1 Teaspoon Grated Lemon Zest
- 1 Tablespoon Fresh Lemon Juice
- 1 Cup Parmigiano Reggiano, freshly grated and more for topping
- 2 Teaspoons Salt, divided + more for water
- Fresh Basil, for garnish
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