The CHARRED WHEAT ORECCHIETTE WITH TOMATOES AND SALTED RICOTTA are a delicious first course from the Apulian tradition: simple but tasty, as often happens with grandmother’s recipes, made with genuine ingredients and not too elaborate. Of course other types of orecchiette can be used, but always be careful to use a high-quality product that holds up well during cooking and is flavorful. This first course is ideal for a summer lunch or dinner, when you want nourishing dishes, perhaps after a day of sports, but not heavy to digest. And, above all, delicious.
The sauce for this dish enhances the pasta type, wonderfully completing its goodness. Sweet cluster cherry tomatoes, with their scent of sun and summer, garlic and basil — quintessential Mediterranean aromas — pair beautifully with salted ricotta, rich in flavor but respectful of the other tastes present in the sauce. In short, with few ingredients – and good Italian extra virgin olive oil – you get a plate to lick your lips over.
SEE OTHER RECIPES WITH ORECCHIETTE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz charred wheat orecchiette
- 2 cups cherry tomatoes
- 9 oz salted ricotta
- 8 leaves basil
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Frying pan
- 1 Pot
- 1 Grater
Steps
The preparation of the CHARRED WHEAT ORECCHIETTE WITH TOMATOES AND SALTED RICOTTA is very simple and quick.
In a large frying pan put a generous drizzle of oil and gently sauté the garlic over low heat. Wash the cherry tomatoes, cut them in half and add them to the pan. Season with salt, add some of the basil leaves torn, cover with a lid and let them cook for 10 minutes over high heat.
Meanwhile, boil the orecchiette in plenty of salted boiling water.
Drain them while still al dente and put them into the pan with the tomatoes along with a ladle of the cooking water. Add part of the salted ricotta and finish them, tossing for a few minutes. Turn off the heat, add more basil, let it infuse and plate.
Sprinkle with the remaining grated salted ricotta and enjoy them in all their genuine goodness.
