Orecchiette with Salsa Cruda and Ricotta

Ingredients for Orecchiette with Salsa Cruda and Ricotta

• 1 medium shallot, minced

• 2 small garlic cloves, forced through a garlic press

• 2 tablespoons extra-virgin olive oil

• 675g tomatoes, chopped

• 1/4 teaspoons hot red-pepper flakes

• 1/3 cup coarsely chopped basil

• 450g dried orecchiette

• 3/4 cup ricotta (preferably fresh)

• Small basil leaves

How to make Orecchiette with Salsa Cruda and Ricotta

Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoons salt and 1/2 teaspoons pepper. Let stand, stirring occasionally, 20 minutes.

Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.

Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.