Tomatoes with Orecchiette
- Comments()
- Yield Serves 4
Add to Shopping List
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, coarsely chopped
- 3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole)
- 1 sprig of fresh thyme
- 1/4 cup dry white wine
- 1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- Kosher salt and freshly ground black pepper
- 12 basil leaves, stacked, rolled, and cut into fine strips
- 1 cup dried orecchiette, cooked al dente
Directions
-
In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.
-
Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.
-
Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.
Where is the recipe?!
Where is the recipe?