Orecchiette with Cherry Tomatoes, Ricotta Cream and Basil by @maritoemoglie_incucina

14 min

2 servings

🍝

180 g

Fresh orecchiette

🍅

200 g

Cherry tomatoes

🧀

150 g

Cow's milk ricotta

🧄

1 clove

Garlic

🧀

8 g

Parmesan

🌿

12 g

Fresh basil

🫒

22 ml

Extra-virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🍝

45 ml

Pasta cooking water

  1. Halve
    • cherry tomatoes
    • fresh basil

    Halve the cherry tomatoes and roughly tear the fresh basil.

  2. Heat
    • extra-virgin olive oil
    • garlic

    Heat 1 tablespoon of olive oil with the garlic in the frying pan over high heat.

  3. Add
    • cherry tomatoes
    • salt
    • Fresh basil

    Add the cherry tomatoes, salt, black pepper, and half of the basil to the pan.

  4. Cook
    • cherry tomatoes

    Cook the tomato sauce for 5–6 minutes over high heat, stirring occasionally.

  5. Combine
    • cow's milk ricotta
    • grated Parmesan cheese
    • black pepper

    Combine the ricotta, grated Parmesan cheese, black pepper, and 2–3 tablespoons of pasta cooking water in the bowl.

  6. Stir
    • cow's milk ricotta
    • grated Parmesan cheese
    • pasta cooking water

    Stir the ricotta mixture until smooth and creamy.

  7. Boil
    • fresh orecchiette
    • salt
    • Pasta cooking water

    Bring salted water to a boil in the pot and add the fresh orecchiette.

  8. Cook
    • fresh orecchiette
    • pasta cooking water

    Cook the orecchiette until al dente, reserving 3 tablespoons of cooking water before draining.

  9. Toss
    • fresh orecchiette
    • cherry tomatoes

    Toss the drained orecchiette with the cherry tomato sauce in the frying pan.

  10. Fold
    • cow's milk ricotta
    • grated Parmesan cheese
    • pasta cooking water

    Remove the pan from the heat and fold in the ricotta cream until the pasta is coated.

  11. Garnish
    • fresh basil
    • extra-virgin olive oil

    Finish with the remaining fresh basil and a drizzle of olive oil before serving.

Orecchiette with Cherry Tomatoes, Ricotta Cream and Basil by @maritoemoglie_incucina

14 min

2 servings

🍝

180 g

Fresh orecchiette

🍅

200 g

Cherry tomatoes

🧀

150 g

Cow's milk ricotta

🧄

1 clove

Garlic

🧀

8 g

Parmesan

🌿

12 g

Fresh basil

🫒

22 ml

Extra-virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

🍝

45 ml

Pasta cooking water

Preparation Steps

  1. Step 1/11

    Halve the cherry tomatoes and roughly tear the fresh basil.

    🍅cherry tomatoes
    🌿fresh basil
    🔪knife
    🪵cutting board

  2. Step 2/11

    Heat 1 tablespoon of olive oil with the garlic in the frying pan over high heat.

    🫒extra-virgin olive oil
    🧄garlic
    🍳frying pan
    🥄measuring spoon

  3. Step 3/11

    Add the cherry tomatoes, salt, black pepper, and half of the basil to the pan.

    🍅cherry tomatoes
    🧂salt
    ⚫black pepper
    🌿fresh basil
    🍳frying pan
    🥄wooden spoon

  4. Step 4/11

    Cook the tomato sauce for 5–6 minutes over high heat, stirring occasionally.

    🍅cherry tomatoes
    🍳frying pan
    🥄wooden spoon

  5. Step 5/11

    Combine the ricotta, grated Parmesan cheese, black pepper, and 2–3 tablespoons of pasta cooking water in the bowl.

    🧀cow's milk ricotta
    🧀grated Parmesan cheese
    ⚫black pepper
    🍝pasta cooking water
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoon

  6. Step 6/11

    Stir the ricotta mixture until smooth and creamy.

    🧀cow's milk ricotta
    🧀grated Parmesan cheese
    🍝pasta cooking water
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/11

    Bring salted water to a boil in the pot and add the fresh orecchiette.

    🍝fresh orecchiette
    🧂salt
    🍲pot

  8. Step 8/11

    Cook the orecchiette until al dente, reserving 3 tablespoons of cooking water before draining.

    🍝fresh orecchiette
    🍝pasta cooking water
    🍲pot
    🧺colander
    🥄measuring spoon

  9. Step 9/11

    Toss the drained orecchiette with the cherry tomato sauce in the frying pan.

    🍝fresh orecchiette
    🍅cherry tomatoes
    🍳frying pan
    🥄wooden spoon

  10. Step 10/11

    Remove the pan from the heat and fold in the ricotta cream until the pasta is coated.

    🧀cow's milk ricotta
    🧀grated Parmesan cheese
    🍝pasta cooking water
    🍳frying pan
    🥄wooden spoon

  11. Step 11/11

    Finish with the remaining fresh basil and a drizzle of olive oil before serving.

    🌿fresh basil
    🫒extra-virgin olive oil
    🍳frying pan
    🥄measuring spoon

Composition

Ingredients

Types

Grains, Vegetables, Dairy, Herbs, Fats and Oils, Seasonings, Liquids

Ingredients

Fresh orecchiette, Cherry tomatoes, Cow's milk ricotta, Garlic, Parmesan, Fresh basil, Extra-virgin olive oil, Salt, Black pepper, Pasta cooking water

Notes

Cherry tomatoes (red or mixed), Cow's milk ricotta (well drained), Parmesan (grated), Fresh basil (as desired), Extra-virgin olive oil (as needed), Salt (as needed), Black pepper (as needed), Pasta cooking water (2–3 tablespoons, as needed)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Mediterranean diet

Calories

510 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 70g, Fat: 18g, Fiber: 5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 3mg, Potassium: 470mg, Sodium: 410mg

Vitamins

Vitamin C: 18mg, Vitamin A: 180µg, Vitamin K: 24µg, Folate: 72µg

Preparation

Time Information

Preparation

8 minutes

Cooking

6 minutes

Overall

14 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

frying pan, pot, mixing bowl, colander, wooden spoon, knife, cutting board, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Lunch, Quick meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Juicy, Al dente

Flavors

Savory, Fresh, Herbaceous, Tangy, Garlicky, Tomatoey

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently with a splash of water), freezer : 30 days (Freeze only after cooling,Texture of ricotta and pasta may soften after thawing)