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Homemade Orecchiette with Slow Roasted Tomatoes & Artichokes photo
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Orecchiette with Slow Roasted Tomatoes & Artichokes

A simple, rustic pasta tossed with slow-roasted tomatoes, garlic and artichokes for a bright, comforting weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 cups grape tomatoes
  • 4 cloves garlic (unpeeled, for roasting)
  • olive oil drizzle for roasting
  • salt to taste
  • black pepper to taste
  • 1 pound orecchiette pasta whole wheat if desired
  • 1 tablespoon olive oil for sauce
  • 3 cloves garlic (chopped; may use roasted garlic)
  • 2 cups artichoke hearts
  • 1/4 cup fresh basil chopped
  • Parmesan cheese for garnish

Instructions

  • Preheat the oven to 225°F (about 107°C). Line a large baking sheet with parchment paper.
  • Halve the grape tomatoes and arrange them cut-side up on the prepared sheet. Add the unpeeled garlic cloves among the tomatoes. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast the tomatoes and garlic in the preheated oven for about 3 hours, until the tomatoes are concentrated and slightly shriveled.
  • Bring a large pot of salted water to a boil. Cook the orecchiette until al dente, about 8–10 minutes, then drain and reserve a small cup of pasta water.
  • While the pasta cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. If using roasted garlic, squeeze the soft garlic from the skins and chop if needed; otherwise use the 3 cloves of chopped fresh garlic. Add the garlic to the skillet and cook until fragrant, about 1 minute.
  • Add the slow-roasted tomatoes (and any juices) and the artichoke hearts to the skillet. Cook, stirring occasionally, for about 5 minutes to warm and combine the flavors. Add a splash of reserved pasta water if the sauce seems dry.
  • Stir in the chopped fresh basil and season the sauce with salt and pepper to taste.
  • Toss the drained orecchiette with the tomato–artichoke sauce in a large bowl. Serve topped with grated Parmesan cheese.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Pot
  • Colander
  • Medium Skillet
  • Mixing Bowl
  • Knife

Notes

  • Use the roasted garlic from the tomatoes for a milder, sweeter garlic flavor.
  • Reserve a little pasta water to loosen the sauce if needed.
  • Season gradually and taste before adding more salt or pepper.