Orecchiette with Tomatoes, Fennel, and Parmesan
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 4
Ingredients
table salt 1 pound orecchiette 1 ½ pounds ripe tomatoes cored, seeded, and cut into ½-inch dice1 small bulb fennel, trimmed of stalks and fronds, bulb halved, cored, and sliced thin¼ cup extra-virgin olive oil ¼ cup chopped fresh basil Ground black pepper 2 ounces Parmesan cheese, shaved with vegetable peeler (about ¾ cup)
Instructions
- Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return pasta to stockpot.
- Meanwhile, combine tomatoes, fennel, oil, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Add tomato mixture to pasta in stockpot and toss to combine. Adjust seasonings with salt and pepper and serve immediately, garnishing individual bowls with shaved Parmesan.
Time
45 minutesYield
Serves 4Ingredients
table salt
1 pound orecchiette
1 ½ pounds ripe tomatoes cored, seeded, and cut into ½-inch dice
1 small bulb fennel, trimmed of stalks and fronds, bulb halved, cored, and sliced thin
¼ cup extra-virgin olive oil
¼ cup chopped fresh basil
Ground black pepper
2 ounces Parmesan cheese, shaved with vegetable peeler (about ¾ cup)
Ingredients
table salt
1 pound orecchiette
1 ½ pounds ripe tomatoes cored, seeded, and cut into ½-inch dice
1 small bulb fennel, trimmed of stalks and fronds, bulb halved, cored, and sliced thin
¼ cup extra-virgin olive oil
¼ cup chopped fresh basil
Ground black pepper
2 ounces Parmesan cheese, shaved with vegetable peeler (about ¾ cup)
Ingredients
table salt
1 pound orecchiette
1 ½ pounds ripe tomatoes cored, seeded, and cut into ½-inch dice
1 small bulb fennel, trimmed of stalks and fronds, bulb halved, cored, and sliced thin
¼ cup extra-virgin olive oil
¼ cup chopped fresh basil
Ground black pepper
2 ounces Parmesan cheese, shaved with vegetable peeler (about ¾ cup)
Why This Recipe Works
Summer tomatoes containing excess liquid can result in a watery, bland pasta sauce. To avoid this problem in our raw tomato sauce recipe, we seeded the tomatoes. For robust flavor, we used extra-virgin olive oil, which also worked to coat the pasta and bind it to the sauce. We then added ingredients like garlic, black olives, and Parmesan to our raw tomato sauce recipe to bring the acidity and sweetness of the tomatoes into an ideal balance.
Instructions
- Bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return pasta to stockpot.
- Meanwhile, combine tomatoes, fennel, oil, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl. Add tomato mixture to pasta in stockpot and toss to combine. Adjust seasonings with salt and pepper and serve immediately, garnishing individual bowls with shaved Parmesan.
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