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Orecchiette with roasted tomatoes and stracciatella cheese.

A talented cook with an inspiring art of living. Mimi Thorisson moved from the Medoc to Torino where she has created her new cookbook “Old World Italian” Recipe & Secrets from our travels in Italy.  Today we unveils one of her best Italian recipes for the summer season. Super simple and delicious!


-400 g orecchiette pasta⁠
-350 g cherry tomatoes, halved⁠
-1 garlic clove, unpeeled and crushed and 1 garlic cloves sliced finely⁠
-2 sprigs of rosemary⁠
-Extra virgin olive oil⁠
-1 tsp pepperoncino flakes (chilli pepper)⁠
-350 g stracciatella cheese (or burrata)⁠
-Basil leaves⁠
-Salt and pepper⁠


Preheat the oven to 190°C. Halve the tomatoes and place on a roasting tray, add a drizzle of olive oil, the sprigs of rosemary and crushed garlic. Roast the tomatoes for about 25 minutes or until golden.⁠

Bring a large pot of salted water to a boil. ⁠
Cook the orecchiette pasta in the boiling water according to package directions until al dente. Drain the pasta, reserving 120 ml of the pasta water.⁠

In a large sauté pan, heat 3 tablespoons of olive oil and cook the sliced garlic over medium heat for 2 minutes, add the pepperoncino flakes. Increase the heat to high, add the roast tomatoes and continue to sauté for 2 minutes. Season with salt. ⁠

Add the pasta and reserved pasta water to the mixture in the pan, mix everything together.  Season with freshly ground pepper.⁠

Serve immediately with a generous spoons of stracciatella cheese, garnish with basil leaves and a dash of olive oil.

Olivia Green