ORECCHIETTE alla CRUDAIOLA (Uncooked orecchiette)

Cut the tomatoes into four pieces, remove the seeds and cut them further into cubes. Fry the cloves of garlic and chili pepper in a glass of olive oil. Add the tomatoes and cook for 10 '(must be not too cooked: crudaiola is not tomato sauce!). Turn off and add the basil leaves. Cook the pasta in plenty of water. Drain, season with the sauce and abundant fresh grated ricotta.

 

 

 

 

 

 

 

 

 

For 6 people

 

ORECCHIETTE  Kg. 1
EXTRA VIRGIN OLIVE OIL glass 1
GARLIC cloves 2
CHILI  enough  
BASIL LEAVES bunch 1
SALTED RICOTTA CHEESE enough