Orecchiette with Ricotta, Basil and Tomatoes

1. 1

   In a large pot of boiling salted water, cook the orecchiette, stirring occasionally, until al dente.

2. 2

   Meanwhile, in a mini food processor, combine the ricotta with half of the basil, the garlic and 1 tablespoon of the olive oil.

3. 3

   Season with salt and pepper and puree until smooth.

4. 4

   Add the remaining basil and pulse just until chopped.

5. 5

   In a bowl, toss the tomatoes with the remaining 2 tablespoons of oil; season with salt and pepper.

6. 6

   Drain the pasta and add it to the tomatoes.

7. 7

   Stir in the basil ricotta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.