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