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Pesto Rosso Orecchiette

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


  1. 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.

  2. 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.

  3. Bring a large pot of water to a boil.

  4. 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.

  5. 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.

  6. 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.

  7. Add the orecchiette to the pan and toss over medium-low heat.

  8. Plate and top with fresh burrata, basil, fresh cracked black pepper and a drizzle of extra virgin olive oil.


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