Orecchiette with Salsa Cruda and Ricotta

Orecchiette with Salsa Cruda and Ricotta
Photo by Romulo Yanes

Ingredients

  • Small basil leaves
  • 1 ½ pounds tomatoes
  • 1 pound dried orecchiette
  • 1/3 cup basil
  • ¼ teaspoon dried red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 2 small cloves garlic
  • + 2 more ingredients
    • ¾ cup ricotta (preferably fresh)
    • 1 medium shallot

Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes. Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente. Drain pasta a...

View full recipe at Epicurious

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