An easy pasta dish when you have ripe cherry tomatoes. The recipe is from Joe Trivelli.
Ingredients
- For the sauce:
- 200 g cherry tomatoes 200g
- extra virgin olive oil
- 1 dried chilli
- 2 garlic cloves
- sea salt
- a few leaves basil
- 150 g rocket
- 80 g salted ricotta or caccio ricotta grated (available at most Italian delis)
- 400 g Cavatelli or Orecchiette
Servings:
Instructions
- Bring a large pot of salted water to the boil. Wash the tomatoes and pierce them with a knife. Have a bowl of cold water ready and drop the tomatoes into the boiling water for 30 seconds and then with a slotted spoon move them into the cold water. Peel them by popping them out of their skins.
- In a wide pan, add several tbsp of olive oil, the chilli and the cloves of garlic cut in 2. Set over a medium-high heat and fry, turning the garlic from time to time until ever so slightly golden.
- Add the tomatoes along with a pinch of salt and cook them briskly, squishing them with the back of your wooden spoon as you stir them. Add a few leaves of basil, too. Stir again and turn the heat off after 5 minutes.
- Add the pasta to the boiling water. Three minutes before it is ready add the rocket. Cook for another 3 minutes until the pasta is ready (test one by trying it).
- Add a large spoonful of the pasta water to the sauce before draining the pasta and adding it, too. Add a tbsp more olive oil and toss vigorously. Serve along with the grated ricotta.
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