Orecchiette primaverili con rondelle di pomodori datteri e trito di papavero
Ingredients
(per person)
80 gr of Orecchiette
50 gr of datterini tomatoes
20 gr of fresh poppy
Preparation
1) Bring the water to a boil, I recommend without salt to leave the taste of the pasta unaltered! In the meantime, wash the datterini tomatoes and the poppy tufts well.
2) Cook the orecchiette and in the meantime chop almost all the tufts of poppy, keeping a sprig to garnish the dish. Halfway through cooking the pasta, add the chopped poppy. Cut the cherry tomatoes into slices. Drain the pasta with poppy in a bowl.
3) Salt the orecchiette, season with a drizzle of extra virgin olive oil, add the slices of tomatoes and enjoy this pasta in simplicity!
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