Orecchiette Pasta and Pesto Baguette
Orecchiette Pasta and Pesto Baguette

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, orecchiette pasta and pesto baguette. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Orecchiette Pasta and Pesto Baguette is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Orecchiette Pasta and Pesto Baguette is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have orecchiette pasta and pesto baguette using 23 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Orecchiette Pasta and Pesto Baguette:
  1. Make ready Pasta
  2. Get 12 ounces Orecchiette pasta
  3. Make ready 2 quart water to boil pasta
  4. Make ready 1 tablespoons salt to boil pasta
  5. Prepare Sauce
  6. Prepare 12 ounces beef meatballs
  7. Make ready 1/4 pound Italian sausage
  8. Take 28 ounce Roma canned tomatoes I used San Marzeno
  9. Take 28 ounce crushed tomatoes
  10. Make ready 2/3 cup dried currants
  11. Take 2 tablespoons capers
  12. Prepare 1/2 stick butter
  13. Make ready 1/4 cup sliced green olive with pimentos
  14. Prepare 3 tablespoons harissa
  15. Prepare 1 pound ground sirloin
  16. Prepare 2 tablespoons dehydrated onions
  17. Prepare To taste salt
  18. Prepare 1/4 cup chopped parsley
  19. Make ready 1 teaspoon granulated garlic powder
  20. Prepare Pesto baguette
  21. Make ready 1 loaf baguette bread
  22. Prepare 11 teaspoon pesto
  23. Prepare 1 stick butter
Steps to make Orecchiette Pasta and Pesto Baguette:
  1. Gather you olive, capers, currants, and harissa. Mix together.
  2. Sear the sausage and brown the sirloin. Start the pasta boiling. When seared on all sides slice the sausage. Add sausage, dehydrated onions, and salt to the sirloin. Add the caper mixture.
  3. Do in batches. Slice the baguette. Melt half the butter in a skillet. Fry the bread on both sides of bread. Then do the other half of the loaf with the rest of the butter.
  4. Take the pesto and smear it on one side of each piece of fried baguette.
  5. Add the whole tomatoes to the meat mixture. Then add the crushed tomatoes. Taste and adjust seasonings.
  6. Add the pasta reserve the pasta water in case you need to thicken or thin the sauce. Serve I hope you enjoy!!! You can add cheese if you like. I usually do this on the second day to change the flavor a bit so it's like not eating the same thing.a

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