• Christopher Mitchell

    Christopher Mitchell

    Heat the oil in a skillet over medium heat. Add the tomatoes, garlic, red pepper flakes and cook, covered slightly. Swirl the pan often, until the tomatoes blister and start to burst, 10-12 minutes. Crush the tomatoes to release their juices and simmer, uncovered

  • Transfer the orecchiette to the skillet with tomatoes; set over medium heat. Cook, stirring until sauce is thick and coats the pasta about 1 minute. Stir in the bocconcini, taste and season with salt and pepper. Serve with basil and enjoy hot!

Bring a large pot of salted water to a boil and cook the pasta according to the package if using dried pasta. If cooking the fresh orecchiette listed below, cook for 2-3 minutes, or until all of the orecchiette float. Drain pasta.