Tomatoes With Orecchiette

Name: Tomatoes With Orecchiette
Ingredients: 1 teaspoon extra-virgin olive oil; 1 garlic clove, coarsely chopped; 3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole); 1 sprig of fresh thyme; 1/4 cup dry white wine; 1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned; Kosher salt and freshly ground black pepper; 12 basil leaves, stacked, rolled, and cut into fine strips; 1 cup dried orecchiette, cooked al dente

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Author : Martha Stewart

Ingredients

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1 teaspoon extra-virgin olive oil1 garlic clove, coarsely chopped3 pounds tomatoes (combination of Roma and Holland, cut in wedges, and cherry and pear left whole)1 sprig of fresh thyme1/4 cup dry white wine1/2 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium cannedKosher salt and freshly ground black pepper12 basil leaves, stacked, rolled, and cut into fine strips1 cup dried orecchiette, cooked al dente

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Instructions

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Step 1

In a large skillet, heat the oil over medium heat. Add the garlic and fry until it begins to turn gold, about 1 minute.

Step 2

Increase the heat to medium-high and add the tomatoes and thyme. Cook, stirring gently, until the skin begins to loosen from the tomatoes, about 2 minutes. Add the wine and cook 1 minute more. Add the chicken stock and simmer about 2 minutes. Season with salt and pepper.

Step 3

Remove the thyme and ladle the tomatoes into serving bowls. Garnish with the basil leaves and pasta.