Orecchiette with Ricotta and Tomato
(Orecchiette con Ricotta e Pomodoro)
Ingredients:
9 oz (250 grams) canned tomatoes
2 oz (50 grams) firm ricotta cheese, freshly grated
6 fresh basil leaves
4 tablespoons extra virgin olive oil
12 and 1/2 oz (360 grams) Orecchiette pasta
Salt
Directions:
Heat the olive oil in a small saucepan.
Add the tomatoes and a pinch of salt and simmer for about 30 minutes.
Mash the tomatoes with a fork, add the basil, turn off the heat and cover.
Cook the orecchiette in a large pan of salted, boiling water for 10 minutes until 'al dente', drain, well and transfer to a warm serving dish.
Pour the tomato sauce over the pasta and sprinkle with the ricotta cheese. Serves 4.