Orecchiette With Sun-Dried And Fresh Cherry Tomatoes

• 9/16 pound orecchiette
• 1 5/8 cups cherry tomatoes cut into wedges
• 7 sun-dried tomatoes in oil sliced
• 2 tablespoons olive oil extravergine
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili pepper flakes
• 1 pinch dried oregano
• 3 basil leaves
• salt to taste
• orecchiette
• cherry tomatoes
• sun dried tomatoes

1. In a large frying pan, brown the garlic powder in the heated oil. Toss the sun-dried tomatoes into the frying pan and cook for about 2-3 minutes. Add the cherry tomatoes, oregano and chili pepper and cook covered for about 10-15 minutes or till the cherry tomatoes are tender, adding water if necessary to prevent tomates from sticking onthe bottom of the pan. Add the basil leaves and salt to taste.
2. In the meantime, you have brought water to the boil in a large saucepan. When water boils, add a pinch of coarse salt (according to taste) and the orecchiette. Let them cook till al dente (or according to instructions). Drain them and stir them into the frying pan together with the tomatoes sauce. Saute for about 1-2 minutes, then serve.
3. According to taste, you can serve the orecchiette with grated pecorino cheese.

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Taken from www.yummly.com/recipe/Orecchiette-With-Sun-Dried-and-Fresh-Cherry-Tomatoes-1667314 (may not work)