Collezione Orecchiette Pasta Recipe with Cherry Tomatoes

In honor of National Sauce Month, we present: harissa verde. This spicy concoction pairs perfectly with vegetables, while Barilla® Collezione orecchiette pasta  serves as the perfect vehicle for all that flavor.
Photo Credit: Lou Manna
Food Stylist: Diane Vezza  

Ingredients:
1 box Barilla Orecchiette  
4 cups red and yellow cherry tomatoes, halved
4 cups red and yellow cherry tomatoes, halved
4 oz. feta cheese crumbles

Harissa Verde:
2 tablespoons shallots, roughly chopped
2 garlic cloves, roughly chopped
2 jalapenos, roughly chopped
2 tablespoons extra virgin olive oil
1 Poblano pepper, roasted, peeled and de-seeded, roughly chopped
1 bunch cilantro
1 teaspoon cumin seeds, toasted
Sea salt and black pepper to taste

Directions:
1. In food processor place shallots, garlic, jalapenos, olive oil, Poblano pepper, cilantro and cumin seeds. Pulse until thoroughly combined but still slightly chunky. Season with salt and pepper to taste.
2. Cook pasta according to package directions; drain, reserving ½ cup pasta water.
3. Place pasta back in cooking pan and add reserved pasta water, Harissa Verde and tomatoes.
4. Toss to combine over low heat for two minutes, until tomatoes are warmed through. 5. Divide into bowls and garnish with cheese crumbles