Orecchiette with Cherry Tomatoes and Ricotta

Last time I went to Sydney, I had this exact dish at North Bondi Italian Food. It was so good, so simple and so memorable, I decided to try to replicate it myself. This dish takes no time at all and you know what? Mine turned out better than the one I had at the restaurant. Pity my dining room doesn't look out over Bondi Beach though.


Orecchiette 320g
Cherry tomatoes 350g
Garlic clove 1
Parmesan 50g
Basil leaves 3tbs
Ex. V. olive oil 1tbs
Ricotta 200g

Method
1. Cut the tomatoes in half and squeeze out the juice and seeds. Peel and chop the garlic finely. Grate the Parmesan. Wash the basil.
2. Combine the tomatoes and garlic, season, add the oil and toss to combine. Let marinate for 15 minutes. Put the ricotta in a bowl, season and stir.
3. Cook the orecchiette in boiling salted water until al dente, then drain.
4. Gently heat the tomato mixture and add the drained orechiette, stirring gently to combine. Finally stir in the ricotta.

Serve with Parmesan.