Orecchiette With Tomato And Ricotta
Orecchiette With Tomato And Ricotta


4 tablespoons olive oil 250 g/9 oz canned tomatoes 6 fresh basil leaves
360 g/12 1/2 oz Orecchiette
50 g/2 oz firm ricotta cheese, freshly grated salt


1.Heat the oil in a small saucepan, add the tomatoes and a pinch of salt and simmer for about 30 minutes. Mash the tomatoes with a fork, add the basil, turn off the heat and cover.
2.Cook the orecchiette in a large pan of salted, boiling water for 10 minutes until al dente, drain well and transfer to a warm serving dish. Pour the tomato sauce over the pasta and sprinkle with the ricotta.

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