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Orecchiette with Tomato-Shallot Sauce

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 4-6
Roman cooks are famous for hot pasta tossed in a mixture of chopped raw tomatoes, garlic, basil and oil. Variations on this easy, tasty and colorful base are now found all over Italy. Since the ingredients are already on hand for pizza making, this light, refreshing dish is a welcome addition to a pizzeria menu, especially on warm summer nights.
10 ripe yet firm plum tomatoes (Roma), chopped
2 shallots, minced
2 cloves garlic, minced
1-2 tablespoons capers, rinsed, drained and coarsely chopped
1/4 cup balsamic vinegar
1/2-1 cup extra-virgin olive oil
Small handful of coarsely chopped fresh flat-leaf (Italian) parsley
10 fresh basil leaves, chopped
salt and freshly ground pepper
1 lb Italian orecchiette
Orecchiette with Tomato-Shallot Sauce Recipe at
In a large, shallow pasta bowl, combine the tomatoes, shallots, garlic, capers, vinegar, 1/2 cup olive oil, parsley, basil, and salt and pepper to taste. For a fuller, richer flavor, add all or part of the remaining 1/2 cup olive oil, if desired. Toss well, cover and set aside in a cool place for at least 1 hour or for up to 3 hours.

When ready to serve, fill a deep pot three-fourths full with lightly salted water and bring to a rolling boil. Add the pasta and stir a few times to prevent it from sticking together or to the pan. Cook until al dente, 7-10 minutes or according to the package directions. Drain the pasta thoroughly in a colander and add it to the serving bowl with the sauce mixture. Toss well and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 477
Sodium: 75mg
Fiber: 4g
Carbohydrates, Total: 63g
Protein: 12g
% Cal. from Fat: 40%
Fat. Total: 21g
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