WHAT TO EAT TONIGHT

Orecchiette with tomato and salted ricotta

Salted ricotta is semi-hard and a deliciously fluffier alternative to Parmesan and works on salads and cooked vegetables, too

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Salted ricotta is semi-hard and a deliciously fluffier alternative to Parmesan and works on salads and cooked vegetables, too

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 20 minutes
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 500g ripe cherry tomatoes, quartered
  • 500g fresh or dried orecchiette
  • 200g salted ricotta, grated (available at Ocado)
  • 5 fresh basil leaves
  • 2 tbsp extra-virgin olive oil
  • Sea salt and freshly ground black pepper 
  1. Heat half the olive oil in a sauté pan, add the onion and garlic and cook gently until the onion is soft and translucent, taking care not to burn the garlic.
  2. Put in the tomatoes, cover with a lid, simmer for five minutes, checking and adding a little water if the mixture dries out, then season to taste.
  3. Cook the orecchiette in a pan of boiling salted water for about 10 minutes (or according to the packet instructions) until just al dente, then drain, reserving a little of the cooking water.
  4. Toss the orecchiette in the tomato sauce, with half a ladleful of the cooking water and about a quarter of the ricotta, let it rest for a minute, so that the pasta can really suck in the sauce, then toss it again.
  5. Add the basil, drizzle with the extra virgin olive oil, and scatter the rest of the grated ricotta over the top.

Recipe extracted from Made At Home

Recipe extracted from Made At Home

Made at Home: The food I cook for the people I love by Giorgio Locatelli

Published by Fourth Estate

£ 26.00

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Tagged in:
Pasta
Tomatoes
Cheese
quick and easy

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