Orecchiette with Roasted and Sundried Tomatoes

Topped with roasted grape tomatoes and grated cheese, authentically Italian PC Black Label Orecchiette Pasta is the ideal domed pasta shape for cradling savoury sun-dried tomato pesto and aromatic fresh basil.

Ingredients9

  • 2 pkg (each 255 g) PC Grape Tomatoes, halved lengthwise
    Grape Tomatoes
    In Cart

    President's Choice  Grape Tomatoes (255g)

    $3.99 ea
    $399.00 100 ea
  • 1 tbsp (15 mL) olive oil
    Extra Virgin Olive Oil
    In Cart

    Gallo  Extra Virgin Olive Oil (1L)

    $7.99 ea
    $0.80 / 100 mL
  • 1/4 tsp (1 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 1 jar (191 mL) PC BLACK LABEL SUN-DRIED TOMATO PESTO
    Sun-Dried Tomato Pesto
    In Cart

    PC Black Label  Sun-Dried Tomato Pesto (190g)

    Not available to
    shop online

  • 1/3 cup (75 mL) grated PC BLACK LABEL HARD RIPENED SOVRANO CHEESE grated
    Sovrano Hard Ripened Cheese (by weight)
    In Cart

    PC  Sovrano Hard Ripened Cheese (by weight)

    Not available to
    shop online

  • 1/2 tsp (2 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 1/4 tsp (1 mL) freshly ground black pepper
    Black Pepper, Ground
    In Cart

    No Name  Black Pepper, Ground (150g)

    $4.49 ea
    $2.99 / 100 g
  • 1 pkg (500 g) PC BLACK LABEL ORECCHIETTE PASTA
    Black Label Rigatoni Pasta
    In Cart

    PC Black Label  Black Label Rigatoni Pasta (500g)

    Not available to
    shop online

  • Ingredients Unavailable Online
    1/2 cup (125 mL) thinly sliced fresh basil

Cooking Instructions

1

Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper.

2

Toss together tomatoes, oil and 1/4 tsp (1 mL) salt in bowl; spread onto prepared baking sheet. Roast in centre of oven for 25 minutes or until shrivelled.

3

Meanwhile, combine pesto, cheese, 1/2 tsp (2 mL) salt and the pepper in large bowl.

4

Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook for 9 to 11 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding 1/4 cup (50 mL) at a time. Stir in basil.

5

Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated or shaved cheese, if desired.
You will need
2 pkg (each 255 g) PC Grape Tomatoes, halved lengthwise
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) salt
1 jar (191 mL) PC BLACK LABEL SUN-DRIED TOMATO PESTO
1/3 cup (75 mL) grated PC BLACK LABEL HARD RIPENED SOVRANO CHEESE grated
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 pkg (500 g) PC BLACK LABEL ORECCHIETTE PASTA
1/2 cup (125 mL) thinly sliced fresh basil