Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 24 mg
- Sodium
- 579 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 89 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 24 mg
- Sodium
- 579 mg
Ingredients
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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