Ingredients Jump to Instructions ↓

  1. 8 Ripe plum tomatoes or 4 large Round tomatoes - chopped

  2. 2 Shallots - minced

  3. 2 Garlic cloves - minced

  4. 1/4 cup 59ml Capers - rinsed, drained

  5. 1/4 cup 59ml Balsamic vinegar

  6. 1/2 cup 118ml Extra-virgin olive oil

  7. 1 cup 146g / 5.1oz Coarsely-chopped Italian parsley -

  8. 10 Basil leaves - chopped Coarse salt - to taste Freshly-ground black pepper - to taste

  9. 1 lb 454g / 16oz Orecchiette

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine tomatoes, shallots, garlic, capers, balsamic vinegar, oil, parsley, basil and salt and pepper to taste in large, shallow pasta serving bowl. Cover and set aside in cool spot to marinate 1 to 3 hours. When ready to serve, bring generous amount of lightly salted water to boil in large saucepan. Add orecchiette, stirring a few times at beginning of cooking process to stop pasta from sticking to itself or pan. Cook according to package directions until al dente, 10 to 12 minutes. Drain thoroughly and add to serving bowl with sauce mixture. Toss together well and serve hot or at room temperature. This recipe yields 4 to 6 servings. Each of 6 serving: 713 calories; 248 mg sodium; 0 cholesterol; 29 grams fat; 98 grams carbohydrates; 16 grams protein; 1.49 grams fiber. Description: "{Orecchiette Con Pomodori Con Le Scalogne}"


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