Orecchiette with tomato sauce and sheep's milk ricotta

04/12/2012 - Ingredients for 4 people:

- 400 g Apulian Orecchiette "Arconatura"
- 150 g cherry tomatoes "Casa Morana"
- 200 g sheep's milk ricotta "Sapori del Sud"
- Tuscan Extra Virgin Olive Oil "Frantoio Franci"
- chili
- Parmigiano Reggiano DOP
- salt

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Apulian orecchiette "Arconatura"
- 150 g cherry tomatoes "Casa Morana"
- 200 g sheep's milk ricotta "Sapori del Sud"
- Tuscan Extra Virgin olive Oil "Frantoio Franci"
- chili
- Parmigiano Reggiano DOP
- salt

Give some olive oil in a pan and fry the chilli briefly, add the cherry tomatoes and ricotta cheese and simmer for 5 minutes. Season with salt.

Cook the pasta for 12/13 minutes until al dente, drain and add to the pan. Mix well and serve with a little Parmesan.

Recommended wine: Ferghettina Rosso