Orecchiette con ricotta e pomodorini (orecchiette pasta with ricotta and tomatoes)

Rustle up a tasty cherry tomato and ricotta cheese pasta dish with this stunning vegetarian recipe by David Rocco
By David Rocco
Orecchiette con ricotta e pomodorini (orecchiette pasta with ricotta and tomatoes)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 2 minutes
  • Effort: easy

Ingredients

Main

  • 500 g orecchiette pasta
  • 1 pinches salt
  • 4 tbsp extra virgin olive oil, plus extra for drizzling
  • 20 cherry tomatoes, quartered
  • 100 g ricotta cheese
  • 1 bunches coriander, finely chopped

Method

Get a pot of boiling water on the boil and add a pinch of salt. Cook the orecchiette for about 8 minutes (remove before the 'al dente' stage). While the pasta is cooking, heat the olive oil in a large frying pan on a high head and swirl the cherry tomatoes about the pan, before cooking for 30 seconds. Drain the pasta, reserving a ladle of the pasta water. Add the cooked pasta and ricotta cheese to the frying pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese and lengthen the sauce. The sauce should be velvety, not dry. Salt to season. Let the pasta cook a little longer in the pan with the other ingredients until it is al dente. Throw over some coriander, drizzle with extra virgin olive oil and serve immediately.

Rate This Recipe

1
2
3
4
5