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- Total Time: 45 minutes
- Yield: 4-6 1x
Ingredients
- 1 pound orecchiette (or penne)
- 8 ounces fresh stracciatella cheese
- 1 can (28+ ounces) of Italian tomatoes, peeled, with basil
- 1 medium onion, finely chopped
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4–5 basil leaves, coarsely chopped (optional)
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Find OutInstructions
- Puree the tomatoes in a blender. In a large skillet over medium heat, sauté the onion in the olive oil until golden. Add the tomatoes, salt, pepper and basil. Lower heat and simmer for about 20-30 minutes, until reduced.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it well and add it to the sauce, and mix well over medium heat.
- Serve immediately with a spoonful of stracciatella.
Ed's Review
Who needs Cold War when you can have hot pasta? They say that peace is made around the table. If this is truly the case, then this delicious bowl of orecchiette con straciatella could calm the most restless of peoples. Let’s send this envoy to the Middle East. Forget sanctions and military interventions, all we really need to do is serve up some good pasta.
Stracciatella is a creamy, fresh cheese, so you’ll have to ask a specialty Italian store to find it. It is essentially the inside of a burrata, made of cream and some pieces of mozzarella. Any effort to find it will be worth it. Peace at any price.
Buon Appetito!
Edwin Garrubbo
Absolutely love stracciatella. First had it in Italy when I visited at 14 and fell in love with it. Was very excited when they first started to import it. Not easy to find. I can find it from time to time, but not as often as I would like. Chelsea Market Italian store does have it most of the time, but it is a bit of a trek, especially with this snowy weather we have had. Always had it on Piada, didn’t realize I could use it this way. Can’t wait. Also like the Russian Navy one and will be making both
soon. haven’t been to Casa either, but hope to go on Monday.
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