Orecchiette With Tomatoes And Ricotta

Recipe first for 4 people based on Hard Ricotta with tomato - cooking method to boil.

Preparation:

Preparation: Heat four tablespoons of oil in a saucepan, pour in a can of peeled tomatoes and a pinch of salt. Let simmer for about half an hour. With the tines of a fork, mash the tomatoes until they are creamy, add the basil, switch off and cover. Boil the orecchiette in salted water, drain them well and put them on a warm serving dish. Dress them with the sauce and the grated ricotta. Accompanying wines: Soave DOC, Marino DOC, Locorotondo DOC.