Orecchiette con ricotta e pomodorini (orecchiette pasta with ricotta and tomatoes)

Method

Get a pot of boiling water on the boil and add a pinch of salt. Cook the orecchiette for about 8 minutes (remove before the 'al dente' stage). While the pasta is cooking, heat the olive oil in a large frying pan on a high head and swirl the cherry tomatoes about the pan, before cooking for 30 seconds. Drain the pasta, reserving a ladle of the pasta water.

Add the cooked pasta and ricotta cheese to the frying pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese and lengthen the sauce. The sauce should be velvety, not dry. Salt to season.

Let the pasta cook a little longer in the pan with the other ingredients until it is al dente. Throw over some coriander, drizzle with extra virgin olive oil and serve immediately.

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Ingredients

500g orecchiette pasta
1 pinch Salt
4 tbsp extra virgin olive oil, plus extra for drizzling
20 cherry tomatoes, quartered
100g Ricotta cheese
1 bunch Coriander, finely chopped

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