PREPARATION: 20 MIN
PORTIONS: 2 people
- 180g orecchiette
- 150g cherry tomatoes
- 180g ricotta
- Olive oil
- 1 garlic clove
Put a pot full of water on the stove and bring it to boil. Salt it and then put the pasta in it.
In a pan pour a bit of olive oil, the garlic clove and after 2-3 minutes add your cherry tomatoes cut in half and salt all of it.
Cook your tomatoes for 10 minutes at low heat adding a bit of cooking water.
Add the ricotta to the cherry tomatoes and cook all together of other 5 minutes until the ricotta will be melted (add more cooking water if it is too thick).
Drain the pasta when is ready.
Stir-fry the pasta with the sauce for 5 minutes.
Serve it adding Parmesan and fresh basil.