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Orecchiette with Salsa Cruda and Ricotta

Name: Orecchiette with Salsa Cruda and Ricotta
Cuisine: italian
Ingredients: 1 medium shallot, minced; 2 small garlic cloves, forced through a garlic press; 2 tablespoons extra-virgin olive oil; 1 1/2 pounds tomatoes, chopped; 1/4 teaspoon hot red-pepper flakes; 1/3 cup coarsely chopped basil; 1 pound dried orecchiette; 3/4 cup ricotta (preferably fresh); Small basil leaves

A small grocery run gets this on the table.

Ingredients

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directions

1.
Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
2.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
3.
Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

Recipes sourced from Epicurious.com.

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