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Orecchiette with Ricotta, Basil and Tomatoes
© John Kernick

Orecchiette with Ricotta, Basil and Tomatoes

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  1. 1 pound orecchiette
  2. 1 cup ricotta cheese (about 1/2 pound), preferably fresh
  3. 1/2 cup packed basil leaves, coarsely chopped
  4. 1 small garlic clove, smashed
  5. 3 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 2 pounds large tomatoes, seeded and coarsely chopped
  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.


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