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Serves : 4
© John Kernick

How to Make It

Step 1    

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

Step 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.

Step 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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