Orecchiette with Coriander and Cherry Tomatoes
- Makes4-6 servings
- Cook Time30 minutes
This recipe, inspired by an unusual pasta dish we tasted in Puglia, Italy, uses few ingredients but is packed with flavor. We layer in the warm, slightly citrusy flavor of coriander by blooming the spice in oil; most of it is simmered into the sauce and a couple teaspoons of the infused oil are drizzled on the finished dish. The cherry tomatoes, gently mashed after a few minutes of cooking, break down into a silky sauce that pairs perfectly with coin-sized, cup-shaped orecchiette pasta. Ricotta salata cheese is a milky, salty, crumbly cheese; grate it on the large holes of a box grater. If you can’t find it, use an equal amount of queso fresco.
Don't forget to reserve 1 cup of the pasta cooking water before draining the orecchiette, as you'll need the starchy liquid to make the sauce. Also, don't forget to reserve 2 teaspoons of the coriander-infused oil for drizzling over the finished dish.
Step 1
In a large pot, bring 4 quarts water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain the pasta; set aside.
Step 2
Wipe dry the same pot, then set over medium, add the coriander and toast until fragrant, about 1 minute. Add the oil and cook until infused, about 2 minutes. Measure 2 teaspoons of the oil into a small bowl and set aside.
Add the tomatoes and garlic to the pot, cover and cook, stirring once or twice, until softened and the oil has taken on a reddish hue, 4 to 6 minutes. Add 1 teaspoon salt and gently crush the tomatoes with a potato masher to release some of their liquid.
Continue to cook, stirring to combine with the oil, for about 1 minute. Add the reserved cooking water, bring to a simmer over medium-high and cook, stirring occasionally, until the liquid is slightly reduced and the tomatoes are completely softened, about 3 minutes.
Step 3
Add the pasta and cook, stirring often, until the pasta is al dente and has absorbed some of the liquid, 2 to 4 minutes. Stir in the lemon zest, then taste and season with salt and pepper. Transfer to a serving bowl, drizzle with the reserved oil and top with the cheese and basil.
