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David Rocco
Orecchiette Pasta Ricotta Cherry Tomatoes
Dinner in 30 Minutes or Less

Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes

Recipe courtesy of David Rocco

Watch how to make this recipe.

Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes

Name: Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 pound orecchiette pasta; 15 to 20 cherry tomatoes, quartered; 3/4 cup fresh ricotta cheese; Bunch fresh cilantro, finely chopped; 4 tablespoons extra-virgin olive oil, plus extra for drizzling; Salt

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

1 pound orecchiette pasta

15 to 20 cherry tomatoes, quartered

3/4 cup fresh ricotta cheese

Bunch fresh cilantro, finely chopped

4 tablespoons extra-virgin olive oil, plus extra for drizzling

Salt

Directions

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.