Orecchiette with Tomato Sauce

Instructions

1. • 150 g wheat flour
   • 75 g semolina
   • 2 eggs
   • 1 tbsp olive oil

   Mix the flours together. Add the eggs, olive oil and a little salt, knead into a dough and leave to rest for 10 minutes. Form small balls with a diameter of about 1 cm from the dough and press them in with your index finger to create the shape of "little ears".

2. • 1 onion
   • 4 branches basil

   Finely dice the onion and chop the basil stems. 

3. • 1 tbsp olive oil
   • 800 g tomatoes
   • salt
   • pepper

   Heat the olive oil in a saucepan, add the onion and basil and sauté for about 5 minutes until translucent. Add the tomatoes (smaller tomatoes whole, larger ones halved or quartered). Reduce to a low simmer for 20 to 25 minutes. Refine with salt, pepper and basil.

4. • 4 Burrata

   Cook the orecchiette in the salted water for about 5 to 6 minutes. Toss in the tomato sauce and serve each with a burrata.

Happy cooking and Mahlzeit!