Orecchiette with Ricotta, Basil and Tomatoes
Orecchiette with Ricotta, Basil and Tomatoes
Orecchiette with Ricotta, Basil and Tomatoes
© John Kernick
Orecchiette with Ricotta, Basil and Tomatoes
Ingredients
- 1 pound orecchiette
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1 cup ricotta cheese (about 1/2 pound), preferably fresh
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1/2 cup packed basil leaves, coarsely chopped
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1 small garlic clove, smashed
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3 tablespoons extra-virgin olive oil
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Salt and freshly ground pepper
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2 pounds large tomatoes, seeded and coarsely chopped
Directions
- In a large pot of boiling salted water, cook the orecchiette, stirring occasionally, until al dente.
- 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.
- 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.
Orecchiette with Ricotta, Basil and Tomatoes
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