My wife and I went to Italy earlier this year and this was one of the pastas that we ate (photo is the actual dish). The cheese used there was 'stracciatella di buffala' which is not available where I am. This very simple pasta is mostly here so that I do not forget how to make it...
1 packet orecchiette pasta1 punnet cherry tomatoes, halved
4 cloves garlic minced
1 chilli minced
1 handful pistachio nuts chopped
2 or 3 bay leaves
1 tub of buffalo mozzarella, shredded by hand
Salt and pepper
Extra virgin olive oil
Basil leaves
Cook the pasta, reserve a cup of the cooking water.
Gently fry the chilli and garlic in about 3 tbs of extra virgin olive oil with the bay leaves. Once aromatic, add the tomatoes to the pan and toss. Add the cooked pasta to the pan with some of the cheese and pistachio, season with salt and pepper, some torn basil, half of the cooking water and toss to coat. Test for seasoning and if necessary add the remaining pasta water. (At this stage add some hot smoked salmon or pan fried chicken if desired).
Garnish with some torn basil leaves, the remaining cheese and pistachio. Add a final drizzle of extra virgin.
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