Orecchiette with tomato and ricotta
Instructions
In a small saucepan heat four tablespoons of olive oil, add a can of tomatoes and a pinch of salt.
Let simmer for about half an hour.
With the prongs of a fork, mash the tomatoes up to reduce them a cream, add the Basil, turn off and cover.
Boil the orecchiette in salted water, drain well and put them on the serving dish kept warm.
Flavour them with the sauce and grated ricotta.
Accompanying wines: Soave DOC, Marino DOC, Locorotondo DOC.
Ingredients and dosing for 4 persons
- 360 g of type pasta orecchiette
- 60 g of hard ricotta
- 250 g of peeled tomatoes
- Basil
- 4 tablespoons of olive oil
- 1 pinch of salt