Orecchiette Party Time! 🍝

Okay, so have you ever had one of those days where you just wanna whip up something that screams summer? Like, the kind of dish that makes your taste buds do a happy dance? Well, THIS is it! Orecchiette with Cherry Tomatoes, Mozzarella & Basil Pesto, people. It’s like an Italian love affair in your mouth! Seriously, you’ve gotta try this.

Okay, Let’s Talk Ingredients

Alright, so picture me in the store, totally overwhelmed by the produce aisle. I mean, SO many options! You’re gonna need:

– 1/2 lb. orecchiette pasta (those cute little ear-shaped ones!)
– kosher salt (don’t skimp, trust me)
– 2 tablespoons olive oil (the good stuff, please 😋)
– 1/2 lb. cherry tomatoes, halved (the juicier, the better)
– 2 tablespoons basil pesto —plus more if you’re feelin’ saucy!
– 1/2 lb. ciliegene mozzarella (the tiny balls, you know what I mean?)
– Fresh basil (because fresh is just better)
– Shavings of Parmigiano Reggiano (optional but like, do it)
– Fresh cracked black pepper (just sprinkle it like confetti)

Got all that? Awesome!

So Here’s Why I Make This Constantly

So, a little backstory—every summer, my friends and I would hit up this local spot called Fork, right? And as soon as those sweet Branch Creek tomatoes started popping up, we’d go crazy! We’d order this dish like it was our job. I mean, who doesn’t love fresh pasta and gooey cheese?! 😍 It became a ritual. Now, every time I make this at home, it’s like a mini vacation back to those lazy summer afternoons, laughing and sharing food. Just warms my heart, ya know?

(Another beautiful shot because we can’t get enough!)

Here’s another angle of this beauty because, like, can you ever have too much pasta?

The One Trick That Changes Everything

Okay, here’s the secret sauce (literally): don’t overcook the pasta! Seriously, make sure to pull it off the heat just before it’s totally done. It keeps cooking when you toss it with the other goodies. No one wants mushy pasta! Just trust me—aim for al dente, and your dish will be next level.

Don’t Mess This Up (My Top Tips)

1. Salt your pasta water like the sea! Seriously, I didn’t believe it till I tried it. It makes all the difference.
2. Taste as you go! Adjust with more pesto or salt—don’t be shy! Your taste buds are the boss.
3. Save some of that pasta water! It’s like liquid gold for making your sauce silky. Just a splash will do!

How to Keep Them From Disappearing (Or, How to Store Them)

If there’s any left (which, let’s be real, there probably won’t be), toss it in an airtight container in the fridge. It should last a couple of days, but honestly, you’ll probably eat it all in one sitting because it’s that good. Just reheat it gently and maybe add a splash more olive oil or a bit of fresh pesto to bring it back to life!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with this dish, you might also dig:
– Caprese Salad with a Twist (hello, summer!)
– Garlic Butter Shrimp Pasta (quick and delish)
– Creamy Mushroom Risotto (comfort food for sure)

So, what’s your go-to summer pasta dish? I need new ideas for my next cooking adventure! 🍽️✨