Creamy Orecchiette With Tomatoes and Chili Oil

orecchiette-tomatoes-chili-oil
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 572 calories
    • Fat 24 g (7 g saturated fat)
    • Cholesterol 32 mg
    • Sodium 419 mg
    • Protein 20 g
    • Carbohydrate 70 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 3 mg
    • Calcium 156 mg

Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.Meanwhile, cook the oil, garlic, red pepper, and 1/4 teaspoon salt in a small pot over medium heat, stirring occasionally, until fragrant and sizzling, 2 to 3 minutes. Remove from heat.Add the tomatoes, ricotta, 1/2 teaspoon salt, and 1/2 cup of the reserved cooking water to the pasta; toss to coat. (Add more cooking water as needed to loosen the sauce.)Serve topped with the chili oil and basil.

Ingredients

  1. Check 3/4 pound orecchiette
  2. Check 1/4 cup olive oil
  3. Check 2 cloves garlic, chopped
  4. Check 1/2 to 1 teaspoon red pepper flakes
  5. Check Kosher salt
  6. Check 2 cups halved cherry tomatoes
  7. Check 1 cup ricotta
  8. Check 2 tablespoons torn fresh basil

Directions

  1. Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, cook the oil, garlic, red pepper, and 1/4 teaspoon salt in a small pot over medium heat, stirring occasionally, until fragrant and sizzling, 2 to 3 minutes. Remove from heat.
  3. Add the tomatoes, ricotta, 1/2 teaspoon salt, and 1/2 cup of the reserved cooking water to the pasta; toss to coat. (Add more cooking water as needed to loosen the sauce.)
  4. Serve topped with the chili oil and basil.