RECIPES WE LOVE

Serves 4

INGREDIENTS
1 pack of Bottega Ditalia Orecchiette
1 jar Anfosso Sundried Tomato Red Pesto
½ cup reserved pasta water, plus more if needed
4 cloves garlic, minced
10 cherry tomatoes halved
¼ cup DeCarlo Pomodorini Semi-Dried Tomatoes
2 tbsp Olivelle Basil Genovese Olive Oil
Casa Firelli Hot Sauce, as needed
Kosher salt, TT
Black pepper, TT
Cheese like Parmesan, Pecorino, or Asiago, for garnish
Fresh Basil, Chiffonade, for garnish

INSTRUCTIONS

1. Bring a pot of heavily salted water to a boil and cook the orecchiette according to package directions. Remove the pasta from the water once cooked, making sure to save some of the pasta water for the sauce.
2. In your Le Creuset Everyday Pan, heat the basil oil on medium/low heat. Add the garlic and tomatoes and cook until warm and fragrant, about a minute. Stir in the pesto and pasta water. Whisk until combined.
3. Add the orecchiette to the pan with the sauce and toss until combined. Add more pasta water if needed if the pasta sauce is too thick. Plate the pasta right away and garnish with basil and cheese. Serve.