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Orecciette with Greens and Burrata
Orecciette with Greens and Burrata is easy comfort in a bowl.
Orecciette with Greens and Burrata is easy comfort in a bowl.
1 pound orecchiette pasta
2 tablespoons olive oil
3 garlic cloves, minced
8 cups baby spinach and baby kale leaves, packed (or use just spinach, or just kale)
Salt
Fresh ground pepper
1 24-ounce jar of your favorite tomato-basil marinara (I like Rao’s Homemade Tomato Basil Sauce)
1 8-ounce jar julienned sundried tomatoes in oil, drained
¼ cup basil chiffonade, plus more for garnish (to chiffonade, lay basil leaves on top of each other and roll them into a long, thin cylinder, then slice thin to create ribbons of basil)
¼ cup chopped Italian parsley
¼ teaspoon crushed red pepper
8 ounces burrata, torn
Freshly grated parmesan cheese
Fill a large pot halfway with water, and bring it to a boil. Add 1 teaspoon salt. Add the orecchiette and cook for 9 to 10 minutes, until the pasta is al dente. Drain it in a colander.
Heat the oil in a large skillet on medium-low. Add the garlic, and sauté until fragrant, about 3 minutes. Add the greens, season with salt and pepper, and sauté another 3 minutes or so, until the greens wilt. Remove the greens to a bowl.
In the same skillet, add the marinara and the sundried tomatoes. Cook on low heat for 2 to 3 minutes until the sauce is warm. Stir in the basil, parsley, red pepper and a little more black pepper. Stir in the pasta, making sure it is coated evenly with sauce.
Serve the pasta in bowls, topped with burrata, parmesan and more basil.
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