Recipe

Orecchiette With Salsa Cruda And Ricotta Recipe


Orecchiette With Salsa Cruda And Ricotta Recipe
Add Step-by-Step Photos 		Mountainmama / All my dishes
1 year, 1 month ago
Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta.
Prep:10m Cook:20m Servings:4

Mountainmam

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Ingredients
  • 1 medium shallot, minced
  • 2 small garlic cloves, forced through a garlic press
  • 2 tablespoon 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
  1. 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.
  2. Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
  3. Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

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Comments

minitindel 1 year, 1 month ago said:
Ohhhhhhhh yummmmmmmm this does sound very good thanks mama .....five

dagnabbit 1 year ago said:

dagnabbit 1 year ago said:
Nothing of interest, mm.


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2.4

Average score: 2.4 / 5
No. of ratings: 20
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