Don’t miss a post! Subscribe to receive new post updates via email:

Katie's Cucina

Orecchiette with Slow Roasted Tomatoes & Artichokes

First things first. Read the directions. You should always read the recipe. I mean fully read it–don’t just skim through it. This recipe is a perfect example of me rushing and not fully reading the recipe. I skimmed it, but failed to read the “slow roast cherry tomatoes for 3 hours on 225”. So I got home from work–ready to make this delectable looking dish. I sat down to finally read the recipe in full and BAM! 3 hours? Umm…. that would mean we would be eating at 11! Don’t think this recipe is happening tonight. But, what I did do is slow roast the tomatoes that evening, so when I got home the next night I could make this super simple and tasty pasta! 

I’m not a huge fan of cherry tomatoes, but I am now–well that is when they are slow roasted. First off, the aroma these slow roasted tomatoes put off in your house is out of this world! Paired with a whole wheat orecchiette and you have a match made in heaven. My husband didn’t even realize he was eating whole wheat–which was a bonus! Unfortunately (but fortunately) the only place I can find orecchiette pasta is Whole Foods and all they sell is whole wheat. I prefer whole wheat pasta’s, but my husband would rather they be abolished! I wasn’t sure if he would like this pasta since it’s not “saucy” and more on the cleaner side. He thought it was ok the first time around (where I thought it was the most amazing pasta I’ve had in a very long time), and when I made it a second time he loved it so much more. The second time around I added a ladleful of pasta water (and a few tablespoons of chicken broth). I think it helped to make it a little “saucy”. In any event–this pasta is amazing. I can’t wait to make it again and entertain with this pasta! It’s amazing. Simple as that. 

Adapted from: Two Peas & Their Pod
Prep Time: 3 hours
Cook Time: 20 minutes
Servings: 4-6

Ingredients for the Slow Roasted Tomatoes:
2 cups grape tomatoes (1-2 packages depending on the size of the container)
4 cloves garlic, unpeeled
Drizzle of olive oil

Salt and pepper
Gallon Baggie

Ingredients for the Pasta: 
1 pound orecchiette pasta
1 tablespoon olive oil

2 tbsp chicken broth
3 cloves garlic, chopped
2 cups artichoke hearts
1/4 cup freshly chopped basil

1-2 ladles of pasta water
Salt and pepper, to taste
Parmesan cheese, to garnish the pasta dis

1. First you will want to slow roast the tomatoes. Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Cut the tomatoes in half and place in a gallon-size baggie. .Place the cloves of garlic in the baggie with the tomatoes. Drizzle tomatoes and garlic with olive oil and season with salt and pepper. Toss around until all the tomatoes and garlic have a little olive oil on them then place on the prepared baking sheet. Bake the tomatoes for 2-3 hours. *You will smell when they are done and they will look (a tad) shriveled. *Remember both times I’ve made this recipe I’ve cooked the tomatoes the day before. If you are doing this just package them in a sealed container. 

2. Boil a large pot of salted water and cook the oreccchiette pasta until al dente, about 8-10 minutes (according to the package instructions).

3. While the pasta is cooking, make the sauce. In a medium skillet, heat the olive oil at medium heat. Add the garlic and cook until fragrant about 3-5 minutes. Stir in slow roasted tomatoes, artichoke hearts, and two tablespoons of chicken broth (this is something I added to the recipe. I didn’t want my veggies to burn and I wanted it to be a tad moist. Cook for about 5 minutes. Stir in freshly chopped basil and season with salt and pepper.

4. Carefully drain the pasta and reserve 1-2 ladles of pasta water. Add the pasta into the skillet with the “sauce”. Lightly toss. This is when you’ll judge if you want to add a ladle or two of pasta water. I typically add it. I think it helps bring the “sauce” together.  Serve immediately and garnish with Parmesan cheese and more chopped basil. 


Never Miss a Recipe!

Subscribe to receive new post updates and weekly newsletters directly in your inbox:

Send Me:

Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/kjasiewicz21/webapps/katiescucina/wp-content/themes/katiescucina/single.php on line 74

5 Responses to “Orecchiette with Slow Roasted Tomatoes & Artichokes”

  1. Jessica @ Sushi and Sit-Ups posted on August 15, 2011 at 12:12 pm (#)

    This sounds so simple and perfect! I'm a fan on whole wheat pasta, myself. I feel like it is heartier and cooks to a better al dente.

  2. Nisa Homey posted on August 15, 2011 at 2:23 pm (#)

    Healthy, simple…..and perfect!!!

  3. Lenore posted on August 15, 2011 at 7:35 pm (#)

    I'm going to have to try to make this for C. He hates "red sauce" and cooked tomatoes in general, but this one might just win him over…

  4. Briana posted on August 29, 2013 at 12:05 am (#)

    Made this tonight with tomatoes from the garden. Sooo yummy, even my kids ate it!

    • Katie replied on September 3rd, 2013 at 2:59 pm

      Briana, so happy to read this! Glad you enjoyed this recipe. I haven’t made this in forever… must make again soon!

Leave a Comment