Orecchiette with tomato confit and yogurt
Ingredients for 2 persons
250 g fresh orecchiette pasta
15 cherry tomatoes
2 tablespoons breadcrumbs
EVO oil (2 tablespoons)
4-5 Nablus yogurt balls (or 3 tablespoons Greek yogurt)
Mint for garnish
Time: 20 minutes
Wash and cut the cherry tomatoes in half.
Place them on a baking sheet covered with parchment paper and sprinkle with the breadcrumbs, oregano, salt, pepper and drizzle with the evo oil.
Bake for 10 to 15 minutes at 180 degrees in a ventilated oven.
Meanwhile, cook and drain the pasta, reserving a cup of its cooking water.
Melt the yogurt balls with some of the cooking water until they have achieved a creamy consistency (so adjust the amount of water according to how firm your yogurt is).
Mix the paste with the yogurt, adding a drizzle of raw evo oil.
Strain the tomatoes.
Serve the pasta garnishing it with the cherry tomatoes and a few mint leaves.
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