Orecchiette with Salsa Cruda and Ricotta Recipe

Orecchiette with Salsa Cruda and Ricotta Recipe

  • 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)
  • Small basil leaves
  1. 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.
  2. Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
  3. Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.
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