Orecchiette with tomato and ricotta lasts

Orecchiette with tomato and ricotta lasts 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Sauté onion in oil bigwigs and hot peppers; When browned remove it and pour in the tomatoes oil smoothies at the time; combine salt and 1 Basil leaf, and cook for 30 minutes.

Boil the orecchiette in boiling salted water; drain and seasoning them with the tomato sauce, the grated ricotta and fresh basil.

Calories calculation

Basil (2)
Onion (24)
Olive oil extra virgin (700)
Chili (5)
Salt (1)
San marzano peeled tomatoes (?)
Fresh orecchiette pasta type of semolina and flour (?)
Grated ricotta forte (?)

Calories amount per person:

183

Ingredients and dosing for 4 persons

400 g of fresh orecchiette pasta type of semolina and flour
400 g of san marzano peeled tomatoes
1 onion
1 leaf basil
60 g of grated ricotta forte
Olive oil extra virgin
Salt
Hot pepper

License

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