Author Notes
I ate this at Fork Restaurant in Philadelphia as a first course — it was so light and elegant and of course I could have eaten ten more bowls of it. —Alexandra Stafford
Ingredients
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1/2 pound
orecchiette pasta
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kosher salt
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2 tablespoons
olive oil
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1/2 pound
cherry tomatoes
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2 tablespoons
basil pesto
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1/2 pound
ciliegene mozzarella (goat cheese would be nice, too)
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fresh basil
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grated Parmigiano Reggiano
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fresh cracked pepper
Directions
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Bring a large pot of water to a boil. Add a pinch of kosher salt. Add pasta and cook till al dente, about 9 minutes. (Package instructions may say up to 11 minutes but the pasta will continue cooking as its tossed with the other ingredients so it’s best to undercook it a little bit.) Drain pasta. Do not rinse.
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Heat olive oil in a large skillet over high heat. Add the cherry tomatoes and cook for 30 seconds. Add pasta and pesto. Cook 1 minute, stirring to coat pasta with the pesto. Add the mozzarella. Stir to incorporate. Add the fresh basil and remove from the heat.
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Divide pasta among bowls and sprinkle each with some fresh shavings of Parmigiano. Crack the pepper overtop and serve.
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