Flavours of Monash

Orecchiette with Hard Ricotta Cheese

Author: Maria Telera

Ingredients:

• 500g Orecchiette
• 800g Tomatoes, peeled
• 100ml Olive Oil
• 3 Cloves garlic
• 200g Hard ricotta cheese, grated
• Fresh Basil
• Salt & Black pepper

Preparation:

• Take a pan and heat oil and garlic for 3-4minutes. Add the peeled tomatoes and basil. Let mixture cool for 45 minutes.
• Take a large pan with water and bring to the boil, add pasta and cook until al dente.
• Drain the water from the pasta, combine the pasta and tomato mixture together in a bowl.
• Serve on plates and sprinkle with hard ricotta cheese and ground black pepper.