Orecchiette with Roasted Tomatoes and Zucchini in Gorgonzola Sauce
A simple rustic pasta, from Puglia in Italy. It is shaped like little ears and is the signature pasta of the city of Bari. Roasting the tomatoes and zucchini first concentrates their flavor before they’re tossed with orecchiette and a simple Gorgonzola cream sauce.
Ingredients
- 2 Tbsp olive oil
- 2 cloves of garlic
- 1 1/2 lb (680 g) cherry tomatoes, cut into halves
- 2 cups (450 g) zucchini, cut into 2-inch chunks
- 1 Tbsp dried oregano
- Salt and freshly ground pepper
- 3/4 cup (180 ml) light cream
- 8 oz (225 g) Gorgonzola Dolce
- 12 oz (340 g) dried Orecchiette
- 1/2 cup Italian parsley, roughly chopped
Preparation
Preheat the oven to 400°F (200°C).
Heat 2 tablespoons of olive oil in a small saucepan over medium-low heat. Add the garlic cloves and cook for about 5 minutes or until the oil is fragrant. Remove the garlic cloves and let the garlic oil cool slightly. Place the cherry tomato halves and zucchini in a bowl. Add the garlic oil, salt, pepper and oregano. Toss well.
Spread the zucchini and cherry tomatoes, cut side up, on a parchment-lined baking sheet. Roast for about 25 to 30 minutes or until the zucchini is nicely browned and the cherry tomatoes look shriveled.
While the tomatoes and zucchini are roasting, make the Gorgonzola sauce and bring a pot of water to a boil for the pasta. Add salt.
Put the light cream into a small saucepan and cook over medium heat. Add the Gorgonzola. Stir the sauce with a wooden spoon to break up the Gorgonzola pieces. Bring to a boil, stirring constantly, until the cheese is melted and a smooth sauce forms, about 3 to 5 minutes. Remove from the heat, cover the saucepan and keep warm.
Cook the orecchiette according to the package instructions, or until al dente. Drain, reserving 1 cup of the cooking water. Transfer the orecchiette to a saucepan large enough to hold the pasta, cherry tomatoes and zucchini along with all the roasting juices. Add the Gorgonzola sauce and warm everything through. Taste for seasoning. Sprinkle with parsley and serve.
Notes
Roasting the halved cherry tomatoes cut side up helps them hold their juices, which adds extra taste to the sauce.
Gorgonzola Dolce is the best choice for making Gorgonzola sauce. It is creamy and milder in flavor and gives a smoother sauce. However, if you prefer a more pronounced taste, use Gorgonzola Picante.
Similar Recipes
