Wheat orecchiette with vegetables
Instructions
Brown in oil a mince of garlic and chili peppers; combine the crushed tomato pulp, blow over high heat, then lower the heat and cook for about 10 minutes.
Boil the orecchiette in salt water and 3/4 of cooking combine zucchini slices, take cooking, drain and season with tomato, Basil and ricotta crumbled.
Ingredients and dosing for 4 persons
- 400 g of type wheat orecchiette pasta blazed
- 400 g of ripe tomatoes
- 3 zucchini romanesche
- 150 g of ricotta
- Garlic
- Basil
- Olive oil extra virgin
- Salt
- Hot pepper