WaterTo cook the pasta. Save 1/4 cup before you drain the pasta
Preheat oven to 400
Make a cross cut on the onions, making sure that you keep them intact
Using a espresso spoon (or any tiny spoon) to stuff the onions with the basil pesto.
When all the onions have been stuffed, add them to a bowl
Add the tomatoes and any remaining pesto from the 1/4 cup used to stuff the onions
Very gently mix the onions and tomatoes
Spread them out on a baking sheet and place in the oven
Roast them for 25 minutes
While they are roasting, cook the pasta, if not previously cooked (About 2 cups of uncooked Orecchiette)
Drain the pasta but save about a 1/4 cup of the water
When the onions and tomatoes have finished roasting, remove from the oven and let them cool to touch
Add them to the pasta and include any roasting juices in the baking tray
Add the saved water and 3 Tbsp of basil pesto
Mix well, but, be gentle when mixing
- This recipe works great with really al-dente orecchiette pasta.- You can get fancy with this pasta by adding lemon rinds during the roasting process. Try adding onions, red bell peppers, or zucchini.