 ORECCHIETTE CON RICOTTA |
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500g of orecchiette pasta (1.1lb)
15 - 20 cherry tomatoes, quartered
100g of fresh ricotta cheese (4oz)
bunch of Cilantro, finely chopped
4 tablespoons extra virgin olive oil (60ml), plus extra for drizzling
salt to season |
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To start your Orecchiette con Ricotta: |
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In a pot of boiling water, cook orecchiette for about 8 minutes (remove before the ‰al dente stage). |
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While pasta is cooking, heat olive oil in a frying pan and cook cherry tomatoes for 30 seconds. Drain pasta, reserving some of the pasta water. |
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Add cooked pasta and ricotta cheese to pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese and lengthen the sauce. The sauce should be velvety, not dry. |
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Salt to season. |
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Cook pasta in pan with all the other ingredients until al dente. |
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Top with cilantro, drizzle with extra virgin olive oil and serve immediately. |
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Per 4 persone |
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