LCBO Food & Drink Autumn 2015

Orecchiette with Roasted & Sun- dried Tomatoes

INGREDIENTS

PC ® Grape Tomatoes,

2 pkg

halved lengthwise

(each 255 g)

1 tbsp (15 mL) olive oil ¼ tsp (1 mL) salt 1 jar (191 mL)

PC ® Black Label Sun- Dried Tomato Pesto grated PC ® Black Label Hard Ripened Sovrano Cheese freshly ground black pepper PC ® Black Label Orecchiette Pasta

cup (75 mL)

½ tsp (2 mL) salt ¼ tsp (1 mL)

1 pkg (500 g)

thinly sliced fresh

½ cup (125 mL)

basil

instructions

1. Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper. 2. Toss together tomatoes, oil and 1/4 tsp (1 mL) salt in bowl; spread onto prepared baking sheet. Roast in centre of oven for 25 minutes or until shrivelled. 3. Meanwhile, combine pesto, cheese, 1/2 tsp (2 mL) salt and pepper in large bowl. 4. Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook for 9 to 11 minutes or until tender but frm. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding 1/4 cup (50 mL) at a time. Stir in basil. 5. Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated or shaved cheese, if desired.

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