in Italy

Orecchiette with tomato and ricotta sauce

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Ingredients for 3 servings:

  • 500g orecchiette
  • 250 g ricotta
  • 300 ml tomatoes, pureed
  • 1 onion(s)
  • 3 basil leaves
  • salt and pepper
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Bring the water for the pasta to a boil. Add the salt and the orecchiette. Cook the pasta al dente according to the package instructions. While the pasta is cooking, heat a finely chopped onion in olive oil, then add the passata and simmer over low heat for about 10 minutes. During this time, add more pasta water a little at a time. Shortly before the end of the cooking time, add the ricotta. Finally, add the al dente pasta, add more pasta water to make the sauce nice and creamy, and simmer for another five minutes. Season the dish with salt and pepper to taste. Now plate each portion and garnish with basil. Sprinkle with Parmesan cheese or garlic if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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