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Orecchiette with Salsa Cruda and Ricotta
Preparation Time
Cook Time
Ready In
10 mins
20 mins
30 mins
Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta
Ingredients
* 1 medium shallot, minced
* 2 small garlic cloves, forced through a garlic press
* 2 tablespoons extra-virgin olive oil
* 1 1/2 pounds tomatoes, chopped
* 1/4 teaspoon hot red-pepper flakes
* 1/3 cup coarsely chopped basil
* 1 pound dried orecchiette
* 3/4 cup ricotta (preferably fresh)
Garnish:
Small basil leaves
* 2 small garlic cloves, forced through a garlic press
* 2 tablespoons extra-virgin olive oil
* 1 1/2 pounds tomatoes, chopped
* 1/4 teaspoon hot red-pepper flakes
* 1/3 cup coarsely chopped basil
* 1 pound dried orecchiette
* 3/4 cup ricotta (preferably fresh)
Garnish:
Small basil leaves
Directions
Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon 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.
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.
