Imagine twirling your fork into a plate of perfectly cooked orecchiette, where tender ear-shaped pasta meets a vibrant tomato sauce and creamy dollops of ricotta – this isn't just a meal, it's a culinary journey through the heart of Italy! This simple yet extraordinary dish transforms humble ingredients into a symphony of flavors that will transport you straight to a sun-drenched Italian kitchen, making every bite a celebration of traditional Mediterranean cuisine.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g orecchiette pasta
- 400g canned tomatoes
- 200g ricotta cheese
- 2 cloves garlic
- Fresh basil
- Olive oil
- Salt
- Pepper
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- While the water heats, peel and finely mince the garlic cloves. Set aside a handful of fresh basil leaves for garnishing.
- In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant and lightly golden, about 1-2 minutes.
- Pour the canned tomatoes into the skillet, breaking them down with a wooden spoon. Season with salt and freshly ground black pepper. Simmer the sauce for 15 minutes, stirring occasionally.
- Once the water is boiling, add the orecchiette pasta and cook according to package instructions, typically 10-12 minutes, until al dente.
- Drain the pasta, reserving 1/2 cup of pasta cooking water. Add the pasta directly to the tomato sauce, tossing to coat evenly.
- If the sauce seems too thick, add a little reserved pasta water to achieve desired consistency.
- Remove the skillet from heat and dollop fresh ricotta cheese over the pasta. Gently fold or swirl the ricotta into the sauce, creating a creamy texture.
- Tear fresh basil leaves and sprinkle over the top of the pasta. Drizzle with a little additional olive oil if desired.
- Serve immediately in warm pasta bowls, ensuring each serving gets a generous amount of sauce and ricotta.
Tips
- Salt is Key: Ensure your pasta water is well-salted – it should taste like seawater. This is your first chance to season the pasta from within.
- Low and Slow Sauce: Simmer the tomato sauce gently to develop rich, deep flavors. Rushing this step means missing out on the sauce's full potential.
- Pasta Water Magic: Always reserve some pasta cooking water. Its starchy goodness helps bind the sauce and pasta perfectly.
- Ricotta Technique: Add ricotta off the heat to prevent it from becoming grainy. Gently fold or swirl for a beautiful marbled effect.
- Fresh Herbs Matter: Use fresh basil right before serving to maintain its vibrant flavor and aroma.
- Serving Suggestion: Warm your pasta bowls before plating to keep the dish hot and enhance the dining experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
