Orecchiette with tomato sauce and ricotta forte

Method6 steps

1. 1

   Step 1: Finely chop a little white onion. Warm a little extra virgin olive oil in a saucepan and sauté the onion until softened. Add enough rustic tomato passata to sauce the pasta and bring to a gentle simmer.

   Uses White onion, a little, finely chopped · Extra virgin olive oil, a little for the sauce · Rustic tomato passata, enough to sauce the pasta

   
2. 2

   Step 2: Bring enough water for the orecchiette (500 g) to a boil and season it with salt. Add the 500 g orecchiette and cook according to the package directions until al dente; drain when ready.

   Uses Water, enough to boil the orecchiette · Salt for the pasta water · 500 g orecchiette

   
3. 3

   Step 3: Season the tomato sauce to taste with salt and add some of the basil leaves. Simmer gently, stirring occasionally, until the onion is tender and the sauce tastes cooked.

   Uses Tomato sauce with onion and olive oil · Salt to season the sauce · Fresh basil for the sauce

   
4. 4

   Step 4: Take a small portion of the hot tomato sauce into a bowl or ladle. Add 2–3 tablespoons ricotta forte from the listed 100 g supply and stir well until smoothly blended. Keep the rest of the tomato sauce in its pan.

   Uses Actual small sauce portion for mixing the cheese · 2–3 tbsp ricotta forte from the listed 100 g supply

   
5. 5

   Step 5: Stir the ricotta-forte sauce back into all the tomato sauce remaining in the pan and warm gently until evenly mixed.

   Uses Ricotta-forte and tomato mixture · Actual remainder of the same sauce after taking the small mixing portion

   
6. 6

   Step 6: Toss the drained al dente orecchiette with the combined tomato and ricotta-forte sauce. Divide between four plates, add the remaining basil leaves and serve hot.

   Uses Cooked drained orecchiette · Combined tomato and ricotta-forte sauce · Remaining fresh basil leaves