This recipe is a simple variation of my favorite orecchiette recipe, without as much mess. It can all be made in one pot and putting it together only takes a few minutes. Minimal cleanup, minimal work, maximum flavor. I love that.
10 cloves of garlic, minced
2 tablespoons of olive oil (omit this for a low-fat version)
3 cups of the sweetest cherry or grape tomatoes you can find
3 cups of water
1 1/2 cups of orecchiette pasta (whole wheat preferable)
1/2 cup of dried wild mushrooms
1/4 teaspoon of crushed red pepper flakes
Salt to taste
Sliced basil for garnish
Option: Add some pine nuts or walnuts for a little crunch
Over medium heat, saute the garlic for about 3 minutes. Add the tomatoes and cook these until they become soft. Press on them as they cook to get them to juice. Add the water, pasta, mushrooms, crushed red pepper, and salt. Cover the pot and cook for 7 to 8 minutes. Remove from the heat and immediately add the sliced basil and serve.
“The success of this recipe relies heavily upon the tomatoes, so go for whichever ones look best. Lackluster tomatoes will make for a lackluster meal and great tomatoes will make for a great meal.”
Pot or wok with lid