This week our favourite recipe comes from the Pasta Queen herself. Yes, you did read that right. She is our new favourite social follow and if you love Italian food (who doesn’t really) she will definitely become your favourite too. You can follow her fun-to-watch and easy-to-follow recipes on Instagram at @the_pastaqueen or read them on her website.

The must-try recipe is Orecchiette with Tomatoes and Burrata. Orecchiette means “little ears” in Italian, which aptly describes the rustic shape of this easy-to-make pasta. 

Let’s get cooking! 

Orecchiette with Tomatoes and Burrata

Serves 4

Ingredients

• 3 tablespoons extra-virgin olive oil ( we recommend Domenica Fiore ).
• 2 garlic cloves, smashed with the side of a chef’s knife
• ½ pound cherry tomatoes 
• ½ pound yellow grape tomatoes
• 1 lemon, juice and zest, divided
• 12 basil leaves
• 1 pound of orecchiette (recipe below)
• Sea salt, to taste
• 1 ball of fresh burrata

 Method

Bring a large pot of water to a boil. In a medium skillet, add olive oil and garlic and set over a whisper of a flame (low heat), and let sizzle for 1 to 2 minutes. The garlic should start to become very fragrant as it infuses in the oil. 

Add the tomatoes and half of the lemon juice and 4-5 basil leaves that have been torn by hand. Let cook for about 5 minutes or until the tomatoes start to soften and release their juices.

When the water reaches a boil, salt it so it tastes like a well-seasoned soup, then add the pasta and cook for about 4 minutes, or until it is very al dente. Reserve some of the pasta water, then drain the orecchiette and add to the pan with the tomatoes. Add a ladle or two of the pasta water and cook until the pasta is perfectly cooked and the sauce is creamy.

Finish the pasta in the pan by garnishing it with the remaining basil, lemon zest, and burrata.

Homemade Orecchiette

Serves 4

Ingredients

• 1 ball of fresh burrata
• 3 cups semolina flour
• 1 cup room temperature water

 Method

On a pasta board, form the semolina flour into a volcano-type shape. Add a little of the water and start to mix it into the flour. Once the first bit of water is incorporated, add the remaining water and continue mixing until a shaggy dough forms. 

Knead the dough for about 10 minutes until it’s very smooth and compact. Wrap in a damp towel and let it rest at room temperature for 20 minutes. 

Once the dough has rested, cut it into small chunks and roll them out into ½-inch cylinders. Cut each cylinder into ½-inch squares.

With the help of a butter knife, press down on each square, pulling the knife towards yourself. The dough will curl around the knife. At this point, unroll it and using your finger press the dough in the opposite direction. You should have an “upside down hill.” Your orecchiette is ready. Repeat with remaining dough. Let dry for at least one hour before cooking, or let dry completely and store in an airtight container at room temperature for up to one month.

If you prefer to follow the video recipe you can watch it here.

This pasta will make you feel like royalty. Buon appetito!

It's our pleasure to serve you,

The Savoury Chef Team