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
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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



  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. 
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