Recipe by Jerry Mai ~ as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com © 10 Minute Kitchen
Ingredients
- 500g vine ripen Tomatoes
- 1 clove Garlic, cut in half
- 200g Riverina Dairy Greek Style Fetta
- 400g orecchiette
- 2 Italian pork sausages, remove skin
- 2 bunch asparagus, trimmed and sliced on an angle
- Olive oil
- Sea salt
- Pepper
- 4 sprigs thyme
- Parmesan
Orecchiette Roasted Tomatoes with Fetta
- In a large baking tray add the sliced tomatoes, garlic, thyme and Riverina Dairy Fetta drizzle with a generous amount of olive oil and season with sea salt and black pepper. Place the tray in the oven at 180°C for 15-20 minutes, until everything has softened and caramelised. Remove from the oven and set aside.
- While the tomatoes are roasting, place a pot of water over high heat and bring to the boil. When the water comes to the boil add a generous amount of salt to the water and add the Orecchiette and cook according to instructions on the packet, about 8-10 minutes. When the Orecchiette is cooked, scoop out of the water. Reserve the pasta liquid.
- Place a large fry pan over medium heat, drizzle some olive oil, remove the sausage casing and break off small pieces of the pork sausage and cook until browned.
- In the Braun Jug Blender add the roasted tomatoes, garlic and Riverina Dairy Fetta to a rough paste.
- Add the roasted tomato sauce to the fry pan with the sausage and bring with some of the reserved pasta water to help loosen it up, then bring to a gentle simmer. Add the asparagus (I like to snap mine in 2, discard the base) and the orecchiette, stir through and cook until the asparagus is just soft, about 5 minutes.
- Serve in a bowl with a little grated parmesan.
