By Tony Tantillo


1/2 lb. Orecchiette Pasta

6 oz. Red Grape Tomatoes

6 oz. Yellow Grape Tomatoes

1/4 c. Olive Oil

3 oz. Italian Parsley

3 oz. Italian Basil

4 Cloves Roasted Garlic

1/4 c. Diced Tomatoes

Salt & Pepper to taste

 **recipe may vary by ingredients and cooking time

In a pot of boiling salted water, add pasta and cook pasta 5 to 7 minutes, until al dente. Drain pasta in a pan, add ½ the olive oil and heat. Add tomatoes, salt & pepper, basil, parsley, roasted garlic, 2 oz. of pasta, water.

Simmer 2 to 3 minutes. Add diced tomatoes, simmer 1 minute more. Add pasta, cook 2 to 3 minutes.

To serve, drizzle with olive oil, top with cheese of your choice.

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