Orecchiette al Pomodoro e ricotta dura

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/#