Orecchiette, tomatoes and cacioricotta

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First courses

Prep. time

30 Min.
Skills

easy
Recipe for

4 people

Ingredients for 4 people

Divella fresh orecchiette, 500 g
Divella tomatoes, 500 g
Extra virgin olive oil, 500 ml
Minced Onion, 50 gr
Grated cacioricotta, 200 g

Made with

Fresh Pasta and Ready-Made Pastry

Orecchiette

Nothing more simple, yet nothing so good. A traditional first course of the Apulian tradition that collects and summarizes the simplicity and authenticity of Italian cuisine.

1st Step

Heat to boiling water (about 5 liters), add salt and drop the orecchiette. At the same time, in a saucepan, sauté in extra virgin olive oil chopped onion over low heat.

2nd Step

Add the tomatoes and let them cook, still over low heat for about 15 minutes. Drain the orecchiette, pour in the dishes and season with the sauce of tomatoes.

3rd Step

Sprinkle with a sprinkling of grated cacioricotta.

4th Step

Serve on the table after you add, if available, the fresh basil leaves.

Enjoy your meal!