Orecchiette with Burrata, Tomatoes and Almond Pesto
This recipe for orecchiette with burrata, tomatoes and almond pesto is as close to the Italian coast as it gets (short of heading there ourselves).
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Cooking tools:
- Mortar and pestle
- Grater
- Oven
- Baking dish
- Mixing bowl
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- Roasted Tomatoes
- 1½ cups cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- Sea salt, to taste
- Almond Pesto
- ¼ cup almonds, finely chopped
- 1 cup loosely packed fresh basil leaves, plus more for garnish
- ¼ cup extra-virgin olive oil, plus more as needed
- 2 tablespoons freshly grated Parmigiano-Reggiano
- Pasta
- 1 pound fresh orecchiette or dried orecchiette
- 7 ounces high-quality burrata
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