Oricchiette Ostuni — Robert St. John
Bring the water and ¼ cup salt to a boil in a large stock pot. While you are waiting for the water to boil, prepare a large bowl of ice water. Add the dry pasta…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 1 lb. Dry orichiette pasta
- 1 gallon Water
- ¼ cup Kosher salt
- 2 lbs. 21/25 count shrimp (optional), peeled, deveined, butterflied, tails removed (about 6-8 per person)
- 6 TB + 2 TB Extra virgin olive oil
- 2 Tbl Dry white wine
- 1 TB + 2 tsp Kosher salt
- 1 tsp Fresh ground black pepper, divided
- 1 cup Pesto (see recipe)
- 1 cup Roma tomatoes, large dice, at room temperature
- 2 Tbl Reserved pasta water
- ¼ cup Parmigianino Reggiano, grated
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