Orecchiette con Pomodoro e Ricotta Salata
Preparation time
30 minutes
Servings:
2 people
Level:
Makkelijk
2. Primi
Menu course
For some time now, I have been a huge fan of The Pasta Queen, a series on Prime that can also be followed on Instagram. Besides sharing recipes, she also takes you along to see where ingredients come from or how a dish originated. So you can understand why I think it's fantastic to watch! One of the recipes she shares in her series is Orecchiette with tomatoes and ricotta (and no, not the ricotta from a tub, but a firm variety). A very quick and easy recipe and truly one of the tastiest pastas I have made so far!
Ingredients
350 g cherry tomatoes
225 g Orecchiette
Ricotta Salata (to taste)
Onion
Basil
Olive oil
Salty
Preparation
Chop the onion as finely as possible and sauté it with a few basil leaves in olive oil. As soon as it starts to become translucent, add the tomatoes. The heat will cause them to split and lose their moisture.
Cook the orecchiette in a pan of boiling water and add some salt. In between, add a few spoonfuls of pasta water to the tomatoes. It doesn't need to become a sauce, so don't add too much.
Drain the orecchiette and add them to the tomatoes. Leave on the heat for a little longer until the orecchiette have turned red. Turn off the heat and divide between 2 plates. Grate the ricotta and sprinkle over the orecchiette to taste, and finish with basil.
Buon appetito!