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Summer Orecchiette with Goat Cheese

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Ingredients

Adjust Servings:
300 g GF Pasta dried orecchiette or any other short pasta
8 pcs Cherry tomatoes
150 g Goat cheese soft
1 clove of Garlic
10 pcs Olives Kalamata
1 tsp Sugar white
1 handful of Basil leaves
2 tbsp Extra virgin olive oil
70 g Parmesan
to taste Salt
to taste Grounded black pepper

Summer Orecchiette with Goat Cheese

Features:
  • Vegetarian
Cuisine:
  • 15 min
  • Serves 4
  • Easy

Ingredients

Directions

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Orecchiette is a pasta that name comes from Italian “small ears”. This pasta originates from of Apulia, a region of southern Italy, that forms the heel on the boot of Italy. Orecchiette is served with meats and vegetable sauces. And today we’re going to make a Mediterranean variation with tomatoes, olives and goat cheese.

Quick, easy and tasty!

This sauce can be paired with other types of short pasta.

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Steps

1
Done

cook pasta

Cook spaghetti al dente in a fair amount of salted water. Meanwhile, let’s make the sauce.

2
Done
5 min

prepare ingredients

Cut the cherry tomatoes in half, finely chop the garlic, pit the olives and cut them in half, coarsely grate the parmesan.

3
Done
5 min

prepare sauce

Heat some olive oil in a pan over moderate heat. Add the garlic and cook for 1-2 min. Then add the tomatoes, cut side down, increase the heat and cook until tender yet still hold their shape. Add the olives, goat cheese, season with salt, sugar and pepper. Cook until hot, stirring occasionally. Don’t let it boil.

4
Done
5 min

combine

Drain the pasta saving a few tablespoons of the liquid for the sauce. Add the pasta to the sauce and combine. Add the pasta liquid to thin the sauce, if needed. Combine and cook for 1-2 min to mix the flavors together. Add the basil leaves, combine and serve right away.
Bon appetite!

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