Orecchiette with Salsa Cruda and Ricotta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pastaand make you wish it could be August all year long. Ingredients:
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 |
Directions:
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.
4. Per serving: 593 calories, 15g fat (5g saturated), 24mg cholesterol, 491mg sodium, 93g carbohydrates, 6g fiber, 22g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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