This classic Southern Italian dish highlights the simple, fresh flavors of ripe tomatoes and creamy cacio ricotta cheese. It's a celebration of seasonal ingredients and a true taste of the Mediterranean.
Ingredients:
- 320g orecchiette pasta
- 1 kg ripe tomatoes (or Tomato Puree)
- 1 large clove garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, roughly chopped
- 150g cacio ricotta cheese, grated
- Salt and freshly ground black pepper to taste
Instructions:
- Prepare the tomatoes: Wash the tomatoes and cut them into quarters. If using larger tomatoes, you can remove the seeds if desired.
- Cook the sauce: Heat the olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant (be careful not to burn it). Add the quartered tomatoes to the pan. Season with salt and pepper. Bring to a simmer, then reduce the heat and cook for about 20-25 minutes, or until the tomatoes have broken down and the sauce has thickened slightly. Stir occasionally.
- Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package directions, or until al dente (slightly firm to the bite).
- Combine and serve: Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta to the skillet with the tomato sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up. Stir in the chopped basil.
- Serve: Divide the pasta among bowls. Top each serving generously with grated cacio ricotta cheese. Serve immediately.
Tips and Variations:
- For a richer flavor, you can add a pinch of red pepper flakes to the sauce while it's cooking.
- If you don't have fresh tomatoes, you can use Tomato Puree instead.
