Mini Meatball Orecchiette w/ Roasted Tomatoes & Bread Crumbs
Orecchiette pasta will forever remind me of the trip I took to Puglia, Italy with my mom to attend The Awaiting Table cooking school. We learned how to make our own little “ear” pasta; it was surprisingly easy! When I saw a box of orcchiette pasta on the shelves at the store, I couldn’t resist.
There are some things that you can buy at the store, that you just cannot recreate. Like these Divina roasted tomatoes from my work. They are SO delicious- tangy, acidic and garlicy. This recipe lets the tomatoes shine, but gets an added kick from the mini meatballs and fresh basil. Whatever you do, don’t leave out the bread crumbs; they add a great crunch to the pasta.
Mini Meatball Orecchiette w/ Roasted Tomatoes & Bread Crumbs
Ingredients
- 15-20 mini meatballs 1 oz
- 3/4 box orcchiette pasta
- 3/4 c olive oil divided
- 8 cloves garlic minced
- 1/2 T crushed red pepper
- 1/4 c white wine
- 1/2 c Divina roasted tomatoes
- 1 c fresh mozzarella balls I found some adorable baby ones to go along with the mini meatballs
- 1/4 c fresh basil chiffonade
- 1 c bread crumbs I recommend making your own, so that they are larger
Instructions
- Bake the meatballs in the oven at 375F until cooked through, about 20 minutes.
- Cook the pasta according to the directions on the box.
- In a large saute pan, heat 1/4 cup olive oil over medium heat.
- Add the garlic and sauté until fragrant.
- Add the crushed red pepper, cook for a minute, then deglaze with the white wine.
- Add the meatballs, roasted tomatoes and pasta. Then toss with the remaining 1/2 cup olive oil.
- To serve, add the mozzarella balls and top with fresh basil and bread crumbs.
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