orecchiette with slow-roasted tomatoes, basil, and parmesan


  • 8 ounces Orecchiette, cooked according to package instructions
  • 1 1/2 cups slow roasted tomatoes (with garlic and shallots)
  • 1 very large handful of sliced, fresh basil
  • Fresh Parmesan

Toss the slow roasted tomatoes, garlic and shallots (with the oil) with the pasta. Sprinkle with fresh basil and lightly toss to combine. Serve with shavings of fresh Parmesan on top.

Source: goodLife (eats)


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