Tomatoes with Orecchiette
Don't bother making this unless you have the most delicious, perfectly ripe and juicy tomatoes, as the dish depends almost exclusively on this one ingredient. You must make this with pasta that will catch the delicious juices. Orecchiette seems to do it the best, but farfalle, fusilli, and penne work well, too. Season the tomatoes with a pinch of salt as you chop to coax the juices from them.
- Servings: 4
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, coarsely chopped
- 3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole)
- 1 sprig of fresh thyme
- 1/4 cup dry white wine
- 1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
- Kosher salt and freshly ground black pepper
- 12 basil leaves, stacked, rolled, and cut into fine strips
- 1 cup dried orecchiette, cooked al dente
In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.
Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.
Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.