Orecchiette with Zucchini Butter Sauce and Roasted Tomatoes

Ingredients

• 7 oz (200g) cherry tomatoes
• 1 teaspoon dried oregano
• 14 oz (400g) orecchiette pasta (or another short pasta shape)
• 1.3 lbs (600g) zucchini ((2 very large or 4 small-medium))
• 4 tablespoons (50g) unsalted butter
• 3 cloves garlic (finely sliced)
• 1 large handful fresh basil (about 1 cup)
• 1.5 oz (40g) Parmigiano Reggiano (finely grated)
• 1/4 cup fine breadcrumbs (we use Mulino Bianco)
• 1 small handful fresh basil
• 2 tablespoons Parmigiano Reggiano (fienly grated)

Steps

1. 1

   Preheat the oven to 120C/250F fan or 100C/210F static.

2. 2

   Cut the cherry tomatoes in half and put them on a baking tray. Sprinkle them with oregano, salt, pepper and a little olive oil. Bake in the oven for 45-50mins. Turn the oven off and leave them in oven until you are serving to keep them warm.

3. 3

   Toast the breadcrumbs in a dry pan until lightly golden. Turn off the heat and let them cool for a few minutes then add them to a food processor with fresh basil, Parmigiano Reggiano and a pinch of salt and pepper. Pulse a few times until everything is a fine crumb.

4. 4

   Grate the zucchini using the largest holes on a box grater. Bring a large pot of water to a boil and salt it well.

5. 5

   Heat a large pan on a medium heat and add the butter. Once melted add the grated zucchini and sauté for 10 minutes. Add a pinch of salt and pepper then add the garlic and sauté for another 5 minutes until almost all the liquid has gone from the zucchini.

6. 6

   Add your pasta to the boiling water and cook until al dente.

7. 7

   Transfer the zucchini to a blender (can also use an immersion blender) with the fresh basil, grated Parmigiano, salt and pepper and blitz until smooth and creamy. You may need to add around 1/4 cup (60ml) of reserved pasta water to help it along.

8. 8

   Transfer the sauce to a large pan. Taste for seasoning and add more salt if needed then keep on low until the pasta is ready.

9. 9

   Add the pasta to the sauce and stir until well coated. Add a splash of pasta water if the sauce is too thick. Transfer to bowls and top with a sprinkle of breadcrumbs, roasted tomatoes and more Parmigiano if desired and serve.