Orecchiette with herbed garlic tomatoes

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10 min


4 Servings

* PLUS Cooking time: 8 minutes
Orecchiette with herbed garlic tomatoes

Using cherry tomatoes for this dish will get you off the hook for slicing. Orange zest and peppery arugula add instant flavour.


  • 2 cups orechiette pasta
  • 1 small orange
  • 2 small garlic cloves
  • olive oil
  • 1 pint cherry or grape tomatoes , preferably orange or yellow
  • pinch of salt and pepper
  • 4 cups arugula
  • 1/2 cup chopped chives or basil
  • 1 1/2 cups crumbled feta , or 140-g log goat cheese


  • Bring a large pot of water to a boil. Cook pasta, following package directions, until al dente, from 8 to 11 min. Meanwhile, finely grate peel from half of orange. Mince garlic. Lightly coat a large frying pan with oil and set over medium heat. Add tomatoes, garlic, salt and pepper. Stir frequently, uncovered, until tomatoes start to break down, 3 to 5 min. If arugula leaves are large, tear into smaller pieces. Prepare basil.
  • When pasta is cooked, scoop out about ¼ cup (50 mL) of water. Drain pasta and add to tomato-garlic mixture along with pasta water, orange peel and basil. Toss well, then gradually stir in the arugula and about 1 cup (250 mL) crumbled feta. Taste and add salt if needed. Serve in big pasta bowls and crumble remaining feta overtop.

Nutrition (per serving)

  • Calories
  • 425,
  • Protein
  • 19 g,
  • Carbohydrates
  • 56 g,
  • Fat
  • 15 g,
  • Fibre
  • 5 g,
  • Sodium
  • 835 mg.