Orecchiette with Salsa Cruda and RicottaRomulo Yanes
Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
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)
Garnish:
Small basil leaves
Need to make a substitution?
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.
Step 2
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
Step 3
Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.
Nutrition Per Serving
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](http://www.nutritiondata.com/facts/recipe/613261/2?mbid=HDEPI) ›