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orecchiette di grano arso recipe

Orecchiette di Grano Arso Recipe with Burrata & Cherry Tomatoes

Silvana Nava
With the smoky notes of burnt wheat pasta, creamy burrata, and sweet cherry tomatoes, our Orecchiette di Grano Arso recipe brings you the rustic flavors of southern Italy.
This dish is simple yet decadent. It combines fresh ingredients and traditional techniques for an unforgettable culinary experience.
Orecchiette di Grano Arso recipe with cherry tomatoes and burrata is a dish that encapsulates the flavors of Puglia and its traditions.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 2500 kcal

Ingredients
  

  • 350 g orecchiette - ¾ pound of orecchiette di grano arso
  • 300 g tomatoes - 10 oz, cherry or grape
  • 4 tablespoons Olive Oil - Extra Virgin, + more to serve
  • 2 cloves garlic
  • salt - to taste
  • 250 g burrata - ~9 oz
  • 5-6 leaves basil - fresh, + more to serve
  • 1 chili pepper optional, it depends on whether you want a spicy dish or not

Instructions
 

Make the Sauce

  • Start by choosing very ripe, flavorful tomatoes that will release their juice during cooking. Wash them thoroughly and cut them into four pieces.
  • In a frying pan, sauté the garlic and chili pepper in 4 tablespoons of evo oil. Make sure that the garlic does not burn, but only turns golden. This will take 2-3 minutes. The chili pepper is optional, use only if you like it spicy.
  • Remove the garlic cloves and chili pepper and add the chopped cherry tomatoes. Cook over medium heat for about 6-7 minutes, mashing the tomatoes with a wooden spoon to release the juices. Season lightly with salt to taste and add 5-6 fresh basil leaves, crushed with your hands.

Cook the Pasta

  • Meanwhile, bring a large pot of salted water to a boil. When the water is boiling, add the orecchiette pasta. Cook for the time indicated on the package.
    PLEASE NOTE: It usually takes 10-12 minutes for dry orecchiette. Only 5-6 minutes for fresh orecchiette.
  • Drain the orecchiette al dente with a slotted spoon directly into the pan with the cherry tomato sauce.
  • Toss the pasta in the saucepan over high heat for about a minute, stirring well and adding a couple of tablespoons of the pasta cooking water. This will make the sauce even creamier!

Serve

  • When the orecchiette are well blended with the sauce, remove from the heat. Now take the burrata and cut it into small pieces so that its interior, the stracciatella, mixes with the exterior mozzarella. Finally serve orecchiette di grano arso on the plate, adding some fresh basil leaves. Then add a spoonful of burrata and a drizzle of extra virgin olive oil. Buon appetito!

Nutrition

Calories: 2500kcalCarbohydrates: 279gProtein: 92gFat: 125gSaturated Fat: 44gPolyunsaturated Fat: 8gMonounsaturated Fat: 42gCholesterol: 178mgSodium: 42mgPotassium: 1668mgFiber: 16gSugar: 20gVitamin A: 4810IUVitamin C: 108mgCalcium: 1451mgIron: 6mg
Keyword orecchiette di grano arso recipe
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