ORECCHIETTE WITH SALSA CRUDA AND RICOTTA

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Orecchiette with Salsa Cruda and Ricotta image

Provided by Andrea Albin

Categories     Pasta     Tomato     Vegetarian     Quick & Easy     High Fiber     Dinner     Ricotta     Basil     Summer     Family Reunion     Healthy     Potluck     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 medium shallot, minced
2 small garlic cloves, forced through a garlic press
2 tablespoons extra-virgin olive oil
1 1/2 pounds tomatoes, chopped
1/4 teaspoon hot red-pepper flakes
1/3 cup coarsely chopped basil
1 pound dried orecchiette
3/4 cup ricotta (preferably fresh)
Garnish:
Small basil leaves

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.

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