Bastien Midol
  • Bastien Midol

    Bastien Midol

    Heat the oil in a skillet over medium heat. Add the tomatoes, garlic, red pepper flakes and cook, covered slightly. Swirl the pan often, until the tomatoes blister and start to burst, 10-12 minutes. Crush the tomatoes to release their juices and simmer, uncovered, to thicken slightly. Remove pan from heat and set aside.

  • teacher-art-1

    Bring a large pot of salted water to a boil and cook the pasta according to the package if using dried pasta. If cooking the fresh orecchiette listed below, cook for 2-3 minutes, or until all of the orecchiette float. Drain pasta.

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Date Time Duration Classes Teacher Price Booking
04 Feb - 18 Feb
  • 12:00 am - 2:00 am
  • 5:30 pm - 6:00 pm
  • 12:00 am - 1:00 pm
02 week CONBA -3 Bastien Midol $ 100 Book now

Transfer the orecchiette to the skillet with tomatoes; set over medium heat. Cook, stirring until sauce is thick and coats the pasta about 1 minute. Stir in the bocconcini, taste and season with salt and pepper. Serve with basil and enjoy hot!

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