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Orecchiette with Hard Ricotta Cheese
Ingredients:
- 500g Orecchiette
- 800g Tomatoes, peeled
- 100ml Olive Oil
- 3 Cloves garlic
- 200g Hard ricotta cheese, grated
- Fresh Basil
- Salt & Black pepper
- 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.
Updated: 16 October 2006
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