This is one of those classic Italian sauces that take almost no time to create. Easy to make and tasty, this could easily lend itself to one of those “last minute” dinners that look more complicated than they actually are.
If looking for which region of Italy this comes from, I’d look towards the Apulia region, also known as the heel of the boot. I’m going to be covering this region next, and I wanted to get a jump on the recipes.
Note: Chunks of pork or beef would be a great addition to this dish. But please make sure you trust the brand of pasta you purchase. I had gotten a new brand and it was marginal in taste and quality, which made this dish a little disappointing. This will be easily fixed with a better pasta.
- 3/4 lb. Orecchiette
- 14 1/2 oz. diced tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon chopped basil
- 6 oz. ricotta
- salt and pepper, to taste
Boil pasta, as described on the package.
Puree the diced tomatoes with either a food processor or hand mixer. Add it to a medium sauce pan that has been placed over medium heat. Add the tomato paste and mix well.
Cream the ricotta until it is smooth and add it into the tomato sauce, allowing the cheese to melt and combine with the tomatoes. Add the basil, and salt and pepper to taste.
When the pasta is ready, spoon it on a plate and top with the tomato sauce. Sprinkle with additional basil, or ground pepper.
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