Living All’Italiana – Recipe - Recipe

Orecchiette al Pomodoro e ricotta dura


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


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.