Tasty Orecchiette

Preparation:

Preparation: In a large frying pan, preferably non-stick, heat the extra-virgin olive oil and brown the cherry tomatoes cut into wedges (previously washed with care) and the chopped anchovy fillets. Cook over high heat for about 5 minutes, then add the oregano, salt, pepper and continue cooking for another 10 minutes. In the meantime, blanch the orecchiette in boiling water, drain them al dente and pour them into the pan. Add the grated hard ricotta and mix vigorously until all the ingredients are blended. Serve immediately hot and creamy.