Orecchiette With Salsa Cruda And Ricotta
From mountainmama 15 years ago
- 20 minutes to make
- Serves 4
Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta.
Ingredients
- 1 medium shallot, minced shopping list
- 2 small garlic cloves, forced through a garlic press shopping list
- 2 tablespoon extra-virgin olive oil shopping list
- 1 1/2 pounds tomatoes, chopped shopping list
- 1/4 teaspoon hot red-pepper flakes shopping list
- 1/3 cup coarsely chopped basil shopping list
- 1 pound dried orecchiette shopping list
- 3/4 cup ricotta (preferably fresh) shopping list
- Garnish: small basil leaves shopping list
How to make it
- 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.
The Rating
Reviewed by 20 people-
ohhhhhhhh yummmmmmmm this does sound very good thanks mama .....five
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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dagnabbit
in Barrie loved it
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nothing of interest, mm.
dagnabbit
in Barrie loved it
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