Baked Orecchiette with Sun-Dried Tomato Cream, Basil Ricotta and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place 2 garlic cloves in their skins on a small piece of foil, drizzle with 1 teaspoon of the olive oil, wrap, and roast for 12 minutes until tender. Let cool slightly, then squeeze out the pulp.

2. 2

   Meanwhile, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Remove and set aside.

3. 3

   Bring a large pot of salted water to a boil. Cook the orecchiette 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

4. 4

   In a processor or blender, combine the sun-dried tomatoes, roasted garlic, whole milk, heavy cream, dried oregano, and 20 g / 2 tbsp of the grated Parmesan. Blend until thick and fairly smooth.

5. 5

   Heat a large skillet over medium heat with the butter and the remaining olive oil. Add the chopped shallot and the 2 remaining garlic cloves, finely minced. Cook for 3 to 4 minutes until soft and fragrant, without browning too much.

6. 6

   Pour the sun-dried tomato cream into the skillet. Add the salt and black pepper, stir, and cook over low heat for 2 minutes. If the sauce is too thick, add some of the reserved pasta water.

7. 7

   In a bowl, mix the ricotta with the lemon zest, half of the chopped fresh basil, and 10 g / 1 tbsp of the grated Parmesan until creamy.

8. 8

   Add the drained orecchiette to the skillet with the sauce and toss well to coat. Stir in the remaining pasta water as needed so the pasta stays saucy.

9. 9

   Transfer half of the pasta to a baking dish. Dot with spoonfuls of the basil ricotta, add the remaining pasta, and finish with the shredded mozzarella and the rest of the Parmesan.

10. 10

    Bake at 200 °C / 400 °F for 15 minutes. Then switch to broil at 230 °C / 450 °F for 2 to 3 minutes, watching closely, until the top is bubbly and golden.

11. 11

    Remove the dish from the oven and let it rest for 5 minutes. Finish with the toasted almonds and the remaining fresh basil before serving.