Orecchiette with Ricotta, Basil and Tomatoes


Slideshow: Fast Weekday Pastas


  • Servings: 4

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  • 1 pound orecchiette
  • 1 cup ricotta cheese (about 1/2 pound), preferably fresh
  • 1/2 cup packed basil leaves, coarsely chopped
  • 1 small garlic clove, smashed
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 pounds large tomatoes, seeded and coarsely chopped

How to make this recipe

  1. In a large pot of boiling salted water, cook the orecchiette, stirring occasionally, until al dente.

  2. Meanwhile, in a mini food processor, combine the ricotta with half of the basil, the garlic and 1 tablespoon of the olive oil. Season with salt and pepper and puree until smooth. Add the remaining basil and pulse just until chopped.

  3. In a bowl, toss the tomatoes with the remaining 2 tablespoons of oil; season with salt and pepper. Drain the pasta and add it to the tomatoes. Stir in the basil ricotta and serve.

Contributed By Photo © John Kernick Published February 2001

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