Orecchiette al Pomodoro e ricotta dura
Ingredients
4 servings
- 300 g of fresh orecchiette
- 350 g of cherry tomatoes
- 200 g of hard salt ricotta
- 1 clove of garlic
- 1 tuft of basil
- extra virgin olive oil Terra di Bari DOP
- salt
Instructions
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.
Source : https://www.cucchiaio.it/ricetta/ricetta-orecchiette-pomodorini-ricotta-salata/#
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