Difficulty Level: Moderate
Total Time: 1.5 hours
Serving Size: 2-4 servings
1 cup semolina flour
1/2 cup water
8 oz. jar of sun-dried tomatoes, packed in oil
2 garlic gloves
1/4 cup toasted pine nuts
1/4 cup Parmigiano Reggiano, finely grated
8 oz. fresh burrata or mozzarella
Fresh basil for garnish
Freshly cracked black pepper
Extra virgin olive oil
Place the semolina onto a wooden board or workspace and crate a well. Slowly add the water and mix until a dough is formed. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.
Once the dough has rested, divide into sections and roll out into long, thin ropes. Cut into tiny pieces about 1/2 inch long, depending on the size you would like your orecchiette to be. Using the flat edge of a knife, roll the orecchiette.
Bring a large pot of water to a boil.
For the pesto rosso, add the sun-dried tomato along with the oil, garlic, toasted pine nuts and Parmigiano to a blender. Blend until a smooth, paste-like texture forms.
Once the water comes to a boil, add plenty of salt. Cook the orecchiette until they float to the top, about 2-3 minutes. Reserve 1 cup of of pasta water.
Add the pesto rosso to a large sauté pan along with 1/2 cup pasta water. Stir until a sauce-like consistency forms. Add more pasta water as needed.
Add the orecchiette to the pan and toss over medium-low heat.
Plate and top with fresh burrata, basil, fresh cracked black pepper and a drizzle of extra virgin olive oil.