Orecchiette with tomatoes and ricotta

  This is the first dish I had cooked for me in Pulgia. Orecchiette is the most traditional pasta of the region. The most popular way to serve them is with turnip tops (cime di rape) , but this way is also common. Feel free to leave out the chilli. This dish uses ricotta dura which is a type of aged ricotta from Puglia. It has a fairly mild, but distinct flavour.  Don’t try this using regular soft ricotta, it won’t be the same. It would probably be ok with a mild pecorino if you can’t find ricotta duraServes 4

Orrecciete with tomatoes and ricotta dura ingredients

Orrecciete with tomatoes and ricotta dura ingredients
  •   400  grams  orecchiette — fresh if possible
  •   300  grams  cherry tomato — halved
  •   1       handful  basil leaves — torn
  •   3       tablespoons  ricotta dura — grated
  •   1       clove  garlic — peeled
  •   3       tablespoons  olive oil
  •            pinch  chilli flakes
  1. Fry the garlic clove in the olive oil until golden and then discard.
  2. Add the tomatoes and chilli and continue cooking for about 15 minutes
  3. Just before the end of cooking, add the basil
  4. Mix with the cooked orecchiette, top with the cheese and serve

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