Blistered Tomato Orecchiette with Fresh Mozzarella

• 份量: 6 servings
• 总时间: 45 minutes

配料

1 pound orecchiette

Kosher salt and ground black pepper

2 pints cherry or grape tomatoes

1 tablespoon extra-virgin olive oil, plus more to serve

2 medium garlic cloves, minced

1/4 teaspoon red pepper flakes

1 cup lightly packed fresh basil, chopped

8 ounces fresh mozzarella cheese, cut into ¼-inch chunks

2 ounces Parmesan cheese, finely grated (1 cup), plus more to serve

步骤

Heat the broiler with a rack positioned about 6 inches from the element. In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta and return it to the pot.

While the pasta cooks, on a broiler-safe rimmed baking sheet, toss together the tomatoes, oil, garlic, pepper flakes, 1 teaspoon salt and ½ teaspoon black pepper. Broil, stirring 2 or 3 times, until the tomatoes are charred and blistered, 8 to 10 minutes. Remove from the oven.

Carefully pour ¼ cup of the pasta water onto the baking sheet. Scrape up the browned bits, then scrape the tomato mixture into the pasta. Set the pot over medium and stir, then add the basil and both cheeses; cook, stirring and adding more reserved pasta water as needed if the mixture is dry, until the mozzarella begins to soften, about 2 minutes. Off heat, taste and season with salt and black pepper. Serve sprinkled with additional Parmesan and drizzled with additional oil.