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Orecchiette Pasta with Ricotta and Cherry Tomatoes
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| 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 | |
DIRECTIONS
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.
© Recipe courtesy David Rocco
Printed on November 14, 2013 from http://www.cookingchanneltv.com/recipes/david-rocco/orecchiette-con-ricotta-e-pomodorini-orecchiette-pasta-with-ricotta-and-cherry-tomatoes.print.html
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