- 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
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.