Ingredients (serves 4)
400 g fresh orecchiette pasta
300 g red tomatoes
1 garlic clove
1 handful chopped basil
pine nuts (or 1 tbsp pesto)
hard ricotta cheese
evo oil
salt
Click here to find out how to make orecchiette pasta.
At least a couple of hours before serving, prepare the topping by mixing in a bowl the chopped tomatoes, basil, garlic, crushed pine nuts (or a tablespoon of pesto), a generous grating of hard ricotta, a pinch of salt and olive oil.
Refrigerate.
When the pasta is cooked, remove the garlic from the sauce and mix.
If desired sprinkle with extra grated hard ricotta cheese and garnish with a few fresh basil leaves.
