Orecchiette with Burrata, Sun-Dried Tomatoes, and Wild Arugula

This dish combines the rustic charm of Puglian cuisine with luxurious touches for a gourmet experience.

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Orecchiette with Burrata, Sun-Dried Tomatoes, and Wild Arugula

Ingredients (Serves 4)
- 400g (14 oz) orecchiette pasta (traditional Puglian pasta)
- 200g (7 oz) burrata cheese
- 1 cup sun-dried tomatoes in olive oil, thinly sliced
- 3 cups wild arugula (or baby arugula)
- 3 cloves garlic, thinly sliced
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup extra virgin olive oil (use high-quality, preferably from Puglia)
- 1/2 tsp chili flakes (optional, for a hint of spice)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish

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Directions

Cook the Orecchiette
   - Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Prepare the Sauce
   - In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced garlic and sauté until fragrant (about 1-2 minutes). Be careful not to burn it.
   - Add the sun-dried tomatoes and chili flakes (if using). Sauté for another 2-3 minutes to infuse the oil with flavour.

Combine Pasta and Sauce
   - Add the cooked orecchiette to the skillet and toss to coat the pasta in the flavorful oil. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up.
   - Stir in the wild arugula and let it wilt slightly (about 1-2 minutes).

Add the Gourmet Touches
   - Transfer the pasta to a serving dish. Tear the burrata into large pieces and place them on top of the pasta.
   - Sprinkle with toasted pine nuts and freshly grated Parmigiano-Reggiano.
   - Drizzle with a bit more extra virgin olive oil and season with freshly ground black pepper.

Garnish and Serve
   - Garnish with fresh basil leaves for a pop of color and aroma.
   - Serve immediately while the pasta is warm and the burrata is soft and gooey.

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Wine Pairing
Pair this dish with a crisp white wine like a Vermentino or a light red like a Primitivo (both native to Southern Italy) to complement the rich flavours.

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This recipe celebrates the simplicity of Puglian cuisine while elevating it with gourmet ingredients like burrata and sun-dried tomatoes. Perfect for a special dinner or when you want to impress your guests! Buon appetito! 🍝✨