Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes


  • 1 pound orecchiette pasta
  • 15 to 20 cherry tomatoes, quartered
  • ¾ cup fresh ricotta cheese
  • Bunch fresh cilantro, finely chopped
  • 4 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt

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...

View full recipe at SpringPad


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