Heat the water for the pasta, prepare the seasoning and ricotta just as the pasta cooks. Boil the orecchiette in plenty of salted water for 8 minutes or for the time indicated on the package.
Grate the ricotta with a grater with large holes.
Peel the garlic, wash the basil and the tomatoes, dry them and cut them in half. In a large non-stick pan that can also contain the heated pasta add 6 tablespoons of oil with the garlic clove.
After a minute, add the tomatoes with the basil and sauté over a high flame for 3-4 minutes.
Drain al dente and transfer to the pan with the tomatoes.
Transfer to a bowl and sprinkle with ricotta.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.