Orecchiette, Tomatoes and Ricotta
The River Cafe is a restaurant in London that I think still exists. It was run by two retired fashion models, Rose Gray and Ruth Rogers, who were madly in love with Italian food. They opened the River Cafe. The restaurant served very simple Italian food with, as you might guess, great ingredients. When their cookbooks came out, a lot of people said, “Why would you publish something like this? The recipes are so simple, I could have thought the recipe up myself”. But here is the deal, no one else talked to the Italian grandmothers who were likely cooking this common recipe all over Puglia.
This recipe is from their book ITALIAN TWO EASY.
- Cherry tomatoes 12 oz. or cut up regular ripe tomatoes
- garlic clove
- Parmesan 2 0z.
- Basil leaves 3 Tablespoons
- Olive oil 1 tablespoon
- Ricotta scant 1 cup
- Orecchiette 11 oz.
Cut the tomatoes into pieces and squeeze out the juice. Peel and finely chop the garlic. Grate the Parmesan. Wash and chop the basil. Combine the tomatoes and garlic, and season with salt and pepper. Marinate 15 minutes. Measure out the ricotta.
Cook the orecchiette according to package instructions and then drain. Put the tomato mixture in the orecchiette pot and heat a little. Add the pasta and then the ricotta. Mix together. Add the Parmesan.
Yesterday I made this wonderful dish and I can’t wait to have it again. Make this before the cool fall weather arrives.