Recipe courtesy of David Rocco
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Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound orecchiette pasta
  • 15 to 20 cherry tomatoes, quartered
  • 3/4 cup fresh ricotta cheese
  • Bunch fresh cilantro, finely chopped
  • 4 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt

Directions

In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.

Drain the pasta, reserving some of the pasta water.

Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.

Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately. 

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