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Orecchiette With Raw Tomato-Shallot Sauce (Orecchiette con Pomodori con le Scalogne)

Time 20 minutes
Yields Serves 4 to 6
Orecchiette With Raw Tomato-Shallot Sauce (Orecchiette con Pomodori con le Scalogne)
1

Combine tomatoes, shallots, garlic, capers, balsamic vinegar, oil, parsley, basil and salt and pepper to taste in large, shallow pasta serving bowl. Cover and set aside in cool spot to marinate 1 to 3 hours.

2

When ready to serve, bring generous amount of lightly salted water to boil in large saucepan. Add orecchiette, stirring a few times at beginning of cooking process to stop pasta from sticking to itself or pan. Cook according to package directions until al dente, 10 to 12 minutes. Drain thoroughly and add to serving bowl with sauce mixture. Toss together well and serve hot or at room temperature.


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