Orecchiette delicious
Instructions
In a large skillet, preferably nonstick, heat the olive oil extra virgin and sauté the tomatoes cut into wedges (previously washed with care) and chopped anchovy fillets.
Cook at high heat for about 5 minutes, then add the oregano, salt, pepper and continue cooking for another 10 minutes.
Meanwhile, scalded in boiling water the orecchiette al dente, drain and pour into the pan.
Add the grated hard cheese and stir vigorously to mix all the ingredients.
Serve hot and creamy immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta orecchiette
- 400 g of cherry tomatoes
- 2 anchovy fillets in olive oil
- Olive oil extra virgin
- 1 tablespoon of oregano
- 80 g of hard seasoned ricotta
- Salt
- Pepper