Best Orecchiette With Salsa Cruda And Ricotta Recipes

ORECCHIETTE CON RICOTTA E POMODORINI: ORECCHIETTE PASTA WITH RICOTTA AND CHERRY TOMATOES

Steps:

• In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.
• Drain the pasta, reserving some of the pasta water.
• Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.
• Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.

ONE PAN ORECCHIETTE PASTA

Steps:

• Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
• Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
• Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

BAKED RICOTTA ORECCHIETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
• Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
• Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
• Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
• Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

ORECCHIETTE WITH SALSA CRUDA AND RICOTTA

Steps:

• 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.
• Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
• Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.