Puglia-Style Roasted Tomato Orecchiette

🥘 Ingredients

• Parmesan cheese
  3/4 c
• black pepper
• cooking oil
  2 tsp
• dried oregano
  2 tsp
• garlic (minced)
  4 clove
• grape tomatoes
  1 lb
• olive oil
  6 tbsp
• onion (diced)
  2
• orecchiette pasta
  12 oz
• panko breadcrumbs
  ½ cup
• parsley (chopped)
  ½ ounce
• salt

🍳 Cookware

• large pot
• baking sheet
• strainer

1. 

   1

   Adjust rack to a top position and preheat the oven to 450 degrees. Bring a large pot of salted water to a boil in a large pot . Wash and dry produce. Halve, peel, and finely dice onion . Peel and mince or grate garlic . Roughly chop parsley .

   onion: 2 (diced), garlic: 4 clove (minced), parsley: ½ ounce (chopped)
2. 

   2

   Toss grape tomatoes , panko breadcrumbs , onion, and garlic on a baking sheet with a large drizzle of cooking oil and dried oregano . Season with a generous sprinkle of salt and black pepper . Roast on the top rack until tomatoes just burst, 12–15 minutes.

   grape tomatoes: 1 lb, panko breadcrumbs: ½ cup, cooking oil: 2 tsp, dried oregano: 2 tsp, salt, black pepper
3. 

   3

   Once water is boiling, add orecchiette pasta . Cook, stirring occasionally, until al dente, 9–11 minutes ( ⏱️ 10 minutes ), so drain with a strainer and return the pasta to the same pot. Drizzle with olive oil (3 tablespoons for a two-serving meal, 6 for a four-serving‐meal); then add the roasted tomato mixture to the pot and stir to combine, adding more olive oil a drizzle at a time if needed, until everything takes on a glossy sheen. (TIP—stir the pasta vigorously, or it might clump up; letting it stick is trouble.) Taste and season with salt and pepper.

   orecchiette pasta: 12 oz, olive oil: 6 tbsp
4. 

   4

   Divide the pasta between shallow bowls. Garnish generously with Parmesan cheese –optional — grated Parmesan is intended — and the reserved parsley. Serve.

   Parmesan cheese: 3/4 c