Orecchiette with Sun Gold Tomatoes and Basil : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on August 26, 2017. And yes, you can eat tomato leaves! Makes 4 portions INGREDIENTS Pasta Doug
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Cooking tools:
- Stand mixer
- Kitchen scale
- Grater
- Chef's knife
- Baking sheet
- Saute pan
- Pot
- Colander
- Measuring cup
- Stove
- Plastic wrap
Ingredients
- 1 cup semolina flour
- 1 cup “00” flour
- 100 grams tomato leaf purée
- ½ cup salty warm water
- ½ cup extra virgin olive oil
- 1 cup sun gold or cherry tomatoes
- 2 garlic cloves, shaved
- 1 pinch chili flakes
- Kosher salt to taste
- 6 ounces orecchiette
- ¾ cups grated Parmiggiano Reggiano
- 1 bunch basil
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