Orecchiette with Slow Roasted Tomatoes & Artichokes
You can never have too many main course recipes, so give Orecchiette with Slow Roasted Tomatoes & Artichokes a try. This recipe serves 4. One portion of this dish contains about 27g of protein, 36g of fat, and a total of 821 calories. For $3.38 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of artichoke hearts, orecchiette pasta, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 1164 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Two Peas and Their Pod. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Orecchiette With Roasted Grape Tomatoes And Arugula, Orecchiette with Roasted Peppers, Arugula, and Tomatoes, and Orecchiette With Pesto and Oven Roasted Tomatoes.
Servings: 4
Ingredients:
2 cups artichoke hearts
1/4 cup freshly chopped basil
4 cloves garlic, unpeeled
2 cups grape tomatoes
1 tablespoon olive oil
Drizzle of olive oil
1 pound orecchiette pasta (I used whole wheat)
Parmesan cheese, to garnish the pasta dish
Salt and pepper, to taste
Equipment:
baking paper
baking sheet
oven
pot
frying pan
bowl
Cooking instruction summary:
1. First slow roast the tomatoes. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the tomatoes in half and place on the prepared baking sheet. Place the cloves of garlic on the baking sheet with the tomatoes. Drizzle tomatoes with olive oil and season with salt and pepper. Bake the tomatoes for about 3 hours, depending on their size.2. Boil a large pot of salted water and cook the oreccchiette pasta until al dente, about 8-10 minutes.3. While the pasta is cooking, make the sauce. In a medium skillet, heat the olive oil. Add the garlic and cook until tender. Stir in slow roasted tomatoes and artichoke hearts. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.4. Carefully drain the pasta. Combine pasta and sauce in a large bowl. Garnish with Parmesan cheese and serve warm.
Step by step:
1. First slow roast the tomatoes. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Cut the tomatoes in half and place on the prepared baking sheet.
3. Place the cloves of garlic on the baking sheet with the tomatoes.
4. Drizzle tomatoes with olive oil and season with salt and pepper.
5. Bake the tomatoes for about 3 hours, depending on their size.
6. Boil a large pot of salted water and cook the oreccchiette pasta until al dente, about 8-10 minutes.
7. While the pasta is cooking, make the sauce. In a medium skillet, heat the olive oil.
8. Add the garlic and cook until tender. Stir in slow roasted tomatoes and artichoke hearts. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.
9. Carefully drain the pasta.
10. Combine pasta and sauce in a large bowl.
11. Garnish with Parmesan cheese and serve warm.
Nutrition Information:
covered percent of daily need
