Orecchiette Pasta

Wholegrain Orecchiette Pasta with Burrata Cheese and Rapini in Crudaiola Sauce

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup lukewarm water
  • ½ teaspoon salt
  • 3 pounds heirloom cherry tomatoes, quartered
  • 1 clove garlic, thinly sliced
  • ½ cup extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 bunch fresh Italian basil, finely chopped
  • Salt and pepper, to taste
  • 2 bunches rapini (or broccoli Rabe)
  • 2 teaspoons red chili flakes
  • 2 cloves garlic, finely chopped
  • 6 ounces fresh burrata cheese

For the pasta: Place flour in a mound on a lightly floured wooden board. Make an indent in the middle of the mound, and add salt and half of the water. Gently mix flour into the liquid, slowly incorporating more water as needed, until dough becomes a smooth, elastic ball. (More water may be required depending on the flour.) Cover dough tightly with plastic wrap, and let sit for 20 minutes. Unwrap dough, cut in half and flatten on a hard surface. Break off plum-sized balls, roll e into tubes about a half-inch to three-quarters of an inch thick, and cut into quarter-inch discs. With your thumb, flatten each disc, dragging it slightly toward you so the dough curves around your finger to resemble the shape of a small ear. Allow pasta to dry on a flat tray for 4-6 hours or overnight.

For the crudaiola sauce: In a medium bowl, mix tomatoes, sliced garlic, ¼ cup olive oil, oregano, basil, salt and pepper. Allow mixture to marinate for at least 2 hours.

To finish: Hold rapini by the stems to wash, removing any dirt in the leaves. Trim stems with a knife, and set aside leaves and flowers. Bring a pot of salted water to a full boil. Add leaves and flowers, and continue to boil for 5 minutes. Add orecchiette pasta and cook until al dente. Meanwhile, in a large frying pan over high heat, add olive oil, chili flakes and chopped garlic. Add drained rapini and orecchiette, and sauté for 1 minute. Drizzle olive oil over mixture and toss until thoroughly combined. Divide pasta evenly among 4 bowls, and top with crudaiola sauce and fresh burrata.

Serves 4.

Recipe courtesy of the Andrea Chef at The Resort at Pelican Hill.

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