ORECCHIETTE w/SALSA CRUDA & RICOTTA

By BobD

Ingredients

• Garnish:
• Yield: Makes 4 servings
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.

Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.

Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.