Orecchiette with ricotta
Instructions
Cook pasta "al dente" together with the herbs, deprived of tough rib, washed and ragged.
Meanwhile, Peel and chop the garlic, let it dry in 1 saucepan with the butter and add the anchovies, which then dissolve in the condiment, a wooden spoon with a fork.
Then drain pasta and vegetables, put them in a bowl, add the crumbled cheese, hot sauce and 3 tablespoons of pasta water.
Stir and serve immediately.
Ingredients and dosing for 4 persons
- 500 g of type pasta orecchiette
- 500 g of herbs
- 150 g of ricotta
- 1 clove of garlic
- 50 g of butter
- 5 anchovy fillets in olive oil
- Salt