Roasted Red Pepper and Artichoke Orecchiette

With Asiago-Garlic Crostini

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Orecchiette is a delightful pasta made into small cup- or ear-like shapes. In fact, the word "Orecchiette" literally means "little ears" in Italian (cute, right?). Shape aside, these gems are perfect for holding on to savory sauces, so we created a red pepper, tomato, and artichoke-spiked sauce with a kiss of red chile and the creamy finish of nutty Asiago cheese. Summer pasta perfection!

In Your Box (serves 2)

  • 2 oz. Baby Arugula
  • 4 oz. Cherry Tomatoes
  • 1 Shallot
  • 2 Garlic Cloves
  • 1 oz. Roasted Red Peppers
  • 2 Basil Sprigs
  • Info
    1 Mini Baguette
  • 3 oz. Artichoke Hearts
  • Info
    8 oz. Orecchiette Pasta
  • Info
    2 oz. Shredded Asiago Cheese
  • 1 tsp. Red Pepper Flakes

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    743
  • Carbohydrates
    108g
  • Fat
    23g
  • Protein
    30g
  • Sodium
    1135mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Pan
  • 1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Mince shallot and garlic. Cut roasted red pepper into ¼" pieces. Stack basil leaves and roll into a cylinder, slice across the length of the roll, creating very thin strips (chiffonade). Cut baguette into ¼" thick slices. Drain artichoke pieces.

  • 2

    Cook the Pasta

    Bing a medium pot of lightly salted water to a boil. Put a colander in the sink. Add the Orecchiette and cook until al dente, about 10-13 minutes. Drain water and keep pasta warm until ready to serve.

  • 3

    Make the Crostini

    Arrange the baguette slices on the baking sheet. In a dish, combine half the garlic and 1 Tbsp. olive oil. Brush the crostini with the mixture. Season each crostini with a pinch of salt and pepper and sprinkle with Asiago cheese, reserving some for garnishing the pasta. Place in the oven to bake for 5-6 minutes, or until cheese is melted and slightly browned.

  • 4

    Sauté the Vegetables

    Heat 1 Tsp. olive oil in a large pan over medium-high heat. Add shallot and remaining garlic and sauté for 1-2 minutes, or until fragrant and translucent. Add the roasted red pepper, cherry tomatoes, artichokes, and red pepper flakes. Cook for 2-3 minutes, or until vegetables are hot and fork tender. Then fold in cooked pasta and baby arugula. Stir and season with a pinch of salt and pepper.

  • 5

    Plate the Dish

    Place the pasta in a bowl, equally distributing the vegetables. Garnish with fresh basil and remaining Asiago cheese. Place a few crostini slices next to the pasta.

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