|  | | River Café cookery book two | |
Ingredients
Orecchiette* 320g
Cherry tomatoes 350g
Garlic clove 1
Parmesan 50g
Basil leaves 3tbs
Ex. V. olive oil 1tbs
Ricotta 200g
Method
1.Cut the tomatoes in half and squeeze out the juice and seeds. Peel and chop the garlic finely. Grate the Parmesan. Wash the basil.
2.Combine the tomatoes and garlic, season, add the oil and toss to combine. Let marinate for 15 minutes. Put the ricotta in a bowl, season and stir.
3.Cook the orecchiette in boiling salted water until al dente, then drain.
4.Gently heat the tomato mixture and add the drained orechiette, stirring gently to combine. Finally stir in the ricotta.
Serve with Parmesan.
* Orecchiette, little ears, is the pasta of Puglia. The tomatoes for this recipe should be almost over-ripe. Ricotta is tossed in at the end and coats the orecchiette, clinging to the hollows of the pasta.
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