Servings:4
The flavors in this pasta build with each bite. Try it once, and it will become a summertime staple. If you can’t find orecchiette, you can use farfalle instead.
Start the meal off withShaved Asparagus Salad with Aged Gouda and Hazelnuts.
This is a beautiful dish, with the green and yellow of the vegetables against the cream-colored orecchiette. I too think that the pasta could be reduced to 3/4 lb, or more vegetables could be added.
A simple, delicious summer pasta. I would be inclined to add 4 oz of crisped prosciutto or bacon to finish. I did make with full pound of pasta but could reason reducing to 3/4 of a pound
I have made this many times. I made it as written the first time (in 2007) and noted in my magazine that it was "perfect". That said, since then I have made these changes: used 1/2 as much pasta, added thin red pepper strips (1/4 to 1/2) cup; added 1 strip of bacon, crumbled, and top the pasta with sliced grilled chicken. I never use 1/3C oil - way too much; 2-3 TBS is more than enough for 2C onions.I make the full recipe (with 1/2 the pasta)as a main dish for 2, (with the grilled chicken) and it usually ends up with about one serving left for some lucky person's lunch. I only use 1 chicken breast (really a half of a whole breast) and it is plenty. You could add a side of sliced tomatoes or a green salad, but we had it by itself and it was plenty! Might make it with a bit more corn, but it is fine as is. Husband and I agree it would be great as a room temp or slightly chilled side dish for a cook-out or picnic. Definitely has a firm place in thesummer rotation.
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