Orecchiette with Salsa Cruda and Ricotta
Fresh and flavorful pasta dish combining al dente orecchiette with a raw tomato sauce (salsa cruda) and creamy ricotta. The sauce is made with ripe tomatoes, shallots, garlic, and fresh basil for a light and refreshing meal.
4 servings
37 min
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Ingredients
- •1 medium shallot
- •2 cloves garlic
- •2 tablespoons extra-virgin olive oil
- •1½ pounds tomatoes
- •¼ teaspoon hot red-pepper flakes
- •⅓ cup basil
- •1 pound dried orecchiette
- •¾ cup ricotta
- •¼ cup basil leaves
Cooking Instructions
- 1.
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.
20 min
- 2.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
12 min
- 3.
Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.
5 min
