The CHARRED-WHEAT ORECCHIETTE WITH TOMATOES AND RICOTTA SALATA are a delicious first course from the Apulian tradition: simple but tasty, as often happens with grandma’s recipes, made with genuine ingredients and not overly elaborate. Other types of orecchiette can of course be used, but always make sure to use a high-quality product that holds up well during cooking and is flavorful. This dish is ideal for a summer lunch or dinner, when you want nourishing plates—perhaps after a day of sport—but not heavy to digest. And, above all, delicious.
The sauce in this dish enhances the type of pasta, wonderfully completing its goodness. Very sweet cluster cherry tomatoes, with their scent of sun and summer, garlic and basil—quintessential Mediterranean aromas—pair beautifully with ricotta salata, which is flavorful yet respectful of the other tastes present in the sauce. In short, with a few ingredients—and some good Italian extra virgin olive oil—you get a dish you’ll be licking your lips over.
SEE OTHER RECIPES WITH ORECCHIETTE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz charred-wheat orecchiette
- 2 cups cherry tomatoes
- 9 oz ricotta salata
- 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 RICOTTA SALATA is very simple and quick.
In a large frying pan add 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. Salt them, add part of the basil leaves torn, cover with a lid and cook for 10 minutes over high heat.
Meanwhile, boil the orecchiette in plenty of salted boiling water.
Drain them while still al dente and place them in the pan with the tomatoes along with a ladle of the cooking water. Add part of the ricotta salata and toss for a few minutes to emulsify. Turn off the heat, add more basil, allow to flavor, and plate.
Sprinkle with the remaining grated ricotta salata and enjoy them in all their genuine goodness.
