Recipe courtesy of David Rocco

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
Save Recipe

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

  1. 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.
  2. Drain the pasta, reserving some of the pasta water.
  3. 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.
  4. 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. 

Pasta and Beans: Pasta e Fagioli

Lemon Ricotta Cookies with Lemon Glaze

Ricotta Gnocchi

Eggplant Ricotta Bites

Ricotta Orange Pound Cake with Strawberries

Pasta with Tomato Cream Sauce

Arroz con Pollo