Orecchiette With Tomatoes, Basil & Ricotta Salata (Recipe)

Orecchiette With Tomatoes, Basil & Ricotta Salata

1 Tbs. salt

1 recipe Basic orecchiette (recipe on the facing page)

3 medium ripe tomatoes, peeled, seeded, and coarsely chopped

2 large cloves garlic, minced

2 Tbs. extra-virgin olive oil Salt and freshly ground black pepper to taste

1 cup tightly packed fresh basil leaves, sliced into thin strips

1 cup crumbled ricotta salata

1. Bring a large pot of water to a boil. Add the salt and orecchiette and cook  until done, about 8 minutes for freshly made or about 20 minutes for dried.

2. Meanwhile, combine the tomatoes, garlic, and olive oil in a large bowl.  Season with salt and pepper, but keep in mind that the cheese will add more  saltiness. (This sauce can be kept at room temperature for several hours  and will get more garlicky as it sits.) When the pasta is cooked, drain it and  toss it with the tomato mixture. Sprinkle with the basil and cheese and serve  immediately. 


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