Creamy Orecchiette with Cherry Tomatoes, Basil and Garlic!

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I've fallen in love with a married man!  Well, not really with HIM, but rather with the authentic Italian recipes that he prepares, as well as his TV show, Dolce Vita, filmed in Tuscany!  I'm talking about my obsession with the cooking methods of David Rocco, a Canadian-Italian who now lives with his young family in Italy.  David takes us on his escapades throughout Italy alongside some of his crazy Italian friends, and always speaks to them in Italian . . . he speaks in English during the cooking portions of the show.  The only other celebrity Italian chef that even comes close to this level of authenticity of actually filming in Italy in all of it's food culture is Lidia Bastianich; but even Lidia films the cooking portion of the show in her kitchen here in the States.

Finally, after waiting for six months, his first cookbook that parallels the television show is once again available on the market.  I just received it last week and couldn't put it down!  I have also pre-ordered his second cookbook which will be out this fall sometime.

So what to prepare for dinner today?  How about a new recipe that I can use up some of the baskets of cherry tomatoes that we harvest every morning?  I have a great recipe for roasted cherry tomatoes that has been prepared with positive reviews, Sweet Cherry Tomato Basil Pesto Sauce on Farfalle Pasta, but I'm always wanting to try something new.  Flipping through the Rocco cookbook, I found this recipe for orecchiette (little ears) pasta in a smooth, creamy, velvety cheese sauce.  I tweaked it quite a bit because Bill and I found it to be just a little too bland for our taste buds.  I doubled the tomatoes, added lots of garlic, and replaced the cilantro with basil from my garden.  It is simply delicious!  I highly recommend this recipe for all of you pasta and tomato lovers!

Creamy Orecchiette with Cherry Tomatoes, Basil, and Garlic
(very adapted from David Rocco's Dolce Vita)

1 lb. box Orecchiette pasta
4 Tbsp. olive oil
40 cherry tomatoes, washed, cut into halves (David Rocco used only 20 tomatoes)
2 - 3 large garlic cloves, minced (my addition)
30 leaves fresh basil, chopped (my addition, David Rocco used cilantro)
1/2 cup ricotta cheese
1/2 cup of the saved pasta cooking water
1/4 tsp. red pepper flakes (my addition)
salt and pepper to taste

Boil a large pot of water.
Add a few tablespoons of salt.
Cook the orecchiette for about 9 minutes, just before the 'al dente' stage is achieved.
Drain pasta and reserve 1 cup of the cooking water.
While the pasta cooks, heat the olive oil in a large frying pan.
Add the cherry tomatoes to the oil and cook for a few minutes (3 - 5 minutes).
Add the minced garlic.
Add the chopped basil.
Add the pasta and ricotta.
Add the red pepper flakes
Use some of the saved pasta cooking water to make the mixture a little more creamy.
Blend everything well until the sauce is creamy and smooth.
Serve immediately.

Below is a glimpse of the beautiful bake ware from Lydia Bastianich.  

Gorgeous, huh?

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Stuffed Tomatoes with Spinach, Basil and Six Italian Cheeses!

Wi.

Pomodori!  Tomatoes!   With the heat we've had, an early harvest of these large red orbs signals the time to begin using them in delicious summertime recipes.  The perfect round shape of several varieties this year inspired me to bake them with a cheesy, spinach-basil, garlic-y filling.  These stuffed tomatoes are simple, flavorful and can be a delightful luncheon entree or a superb accompaniment to an omelette, frittata, or grilled entree!

Below is shown the stuffed tomatoes before baking in a muffin pan to help them stay upright during baking.

Stuffed Tomates with Spinach, Basil, and Six Cheeses
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1 package (10 oz.) frozen chopped spinach
2 tsp. "Better Than Bouillon" chicken base or 2 chicken bouillon cubes
salt
5 large tomatoes, cut in half
1 cup soft bread crumbs
1 cup shredded 6-blend Italian cheese
1/2 cup diced onion
15 large fresh basil leaves, chopped
1 jumbo egg
2 large garlic cloves, minced
1/4 tsp. freshly grated pepper
1/4 tsp. sea salt
Freshly grated parmesan cheese.
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Prepare spinach according to package instructions with the chicken bouillon added in.
When cool, squeeze all of the liquid out of the spinach.
Cut about 1/4th to 1/3rd of the tomato out of the inside.
Sprinkle salt on the tops of the tomatoes.
On a paper towel, place the tomatoes upside-down to drain liquid.
In a medium bowl, combine the bread crumbs, spinach, cheeses, onion, basil, egg, garlic, salt and pepper.
Blend well.
In a muffin pan, place the tomatoes.
Top each with a heaping mound of the spinach-cheese mixture.
Sprinkle with parmesan cheese.
Bake for 25 minutes on 350 degrees or until the spinach has a golden brown edge on top.

Stuffed Tomates with Spinach, Basil, and Six Italian Blend of Cheeses

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Fresh Food Friday and Seasonal Saturday!

Welcome back to another delicious showcase of recipes and gardening tips that some of the best food bloggers are sharing during this fine first week of Summer, 2011!  The recipes and photos are always so amazing!  Kudos to all of you and your culinary talent!  I always come away with so many new ideas and inspiration from each of you who share the fruits of your loving labor here on Fresh Food Friday and Seasonal Saturday!  I hope that you do too!

Just look at these beautiful Featured Posts from last week!  

click on 'read more' beneath my signature below to read all of the Featured and shared posts from last week!



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