Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes

By robtree

Ingredients

• 1 pound orecchiette pasta
• 15 to 20 cherry tomatoes, quartered
• 3/4 cup fresh ricotta cheese
• Bunch fresh cilantro, finely chopped
• 4 tablespoons extra-virgin olive oil, plus extra for drizzling
• Salt

Preparation

Step 1

In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.
Drain the pasta, reserving some of the pasta water.
Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.
Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.