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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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Instructions

  1. 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.
  2. 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.
  3. Serve immediately with a spoonful of stracciatella.

Find it online: https://garrubbo.com/recipes/orecchiette-stracciatella/