Orecchiette with Tomatoes, Basil & Ricotta Salata
by Natalie Danford
The vibrant flavors of tomato and basil are the soul of this quick sauce. A sprinkling of ricotta salata cheese adds a salty pungency. If you can’t find ricotta salata, try feta cheese instead.
Serves four.
To learn more, read the article:
Making Robust, Flavorful Orecchiette Pasta
1 Tbs. kosher salt
1 recipe Basic Orecchiette
3 medium ripe tomatoes, peeled, seeded, and coarsely chopped
2 large cloves garlic, minced
2 Tbs. extra-virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup tightly packed fresh basil leaves, sliced into thin strips
1/4 cup crumbled ricotta salata
Bring a large pot of water to a boil. Add the salt and orecchiette and cook until done, about 8 minutes for freshly made or about 20 minutes for dried.
Meanwhile, combine the tomatoes, garlic, and olive oil in a large bowl. Season with salt and pepper, but keep in mind that the cheese will add more saltiness. (This sauce can be kept at room temperature for several hours and will get more garlicky as it sits.) When the pasta is cooked, drain it and toss it with the tomato mixture. Sprinkle with the basil and cheese and serve immediately.
nutrition information (per serving):
Calories
(kcal):
440;
Fat
(g):
10;
Fat Calories
(kcal):
90;
Saturated Fat
(g):
2;
Protein
(g):
13;
Monounsaturated Fat
(g):
6;
Carbohydrates
(g):
73;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
420;
Cholesterol
(mg):
10;
Fiber
(g):
5;
photo: Brian Hagiwara
From Fine Cooking 22
, pp. 48-49
September 1, 1997
