Orecchiette with fresh ricotta

By Rosa Marinuzzi
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  • 455 grams dried orecchiette
  • Salt and pepper
  • 2-1/2 cups fresh tomato sauce, warm
  • 1 cup ricotta cheese
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Basil leaves, for garnish


  1. Bring a large pot of salted water to a boil. Add the orecchiette and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and cook until the garlic is soft but not browned, three to four minutes. Stir in the tomatoe sauce. Increase the heat to high and cook until the sauce is thickened, about ten minutes. Season with salt and pepper. Add half the ricotta and toss
  3. Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, two to three minutes. Divide among bowls and top with remaining ricotta. 

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