Puglia-Style Roasted Tomato Orecchiette

🥘 Ingredients

• black pepper
  1 tsp
• cooking oil
  1 tbsp
• dried oregano
  ½ tsp
• garlic
  2 cloves
• grape tomatoes
  1 lb
• olive oil
  3 tbsp
• onion
  1 unit
• orecchiette pasta
  8 oz
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• parsley
  1 bunch
• salt
  1 tsp

🍳 Cookware

• large pot
• baking sheet
• large pot

1. 

   1

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

   onion: 1 unit, garlic: 2 cloves, parsley: 1 bunch
2. 

   2

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

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

   3

   Once water is boiling, add orecchiette pasta to large pot . Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Drain. Return drained pasta to pot. Drizzle with olive oil . Add roasted tomato mixture to pot with pasta; stir to combine, adding more olive oil a drizzle at a time if needed, until everything is coated in a glossy sauce. Stir vigorously to prevent sticking. Taste and season with salt and pepper.

   orecchiette pasta: 8 oz, olive oil: 3 tbsp
4. 

   4

   Divide pasta between shallow bowls. Garnish with parmesan cheese and parsley. Serve.

   parmesan cheese: ½ cup