Orecchiette with cherry tomatoes, capers, Kalamata olives and ricotta
Ingredients
Instructions
- 400g Orecchiette-style pasta
- 16 cherry tomatoes
- 4 small tbsp. capers
- 16 Kalamata black olives
- 4 tbsp. tablespoons olive oil
- 4 tbsp. Ricotta
- 2 sprigs of basil
- Salt
- Pepper
- Cook your pasta in a saucepan filled with plenty of boiling salted water for 1 minute less than the instructions on the package.
- Save some cooking water.
- Wash the cherry tomatoes then cut them into quarters.
- Rinse the capers.
- In a fry pan, fry the cherry tomatoes in the oil for 2 minutes over medium/high heat.
- Add the pasta, capers, olives and a little pasta cooking water, then continue cooking for another 3 minutes, mixing gently.
- Chop the basil.
- Divide your pasta into deep plates. Decorate them with ricotta and basil leaves. Add salt and pepper.
Orecchiette with cherry tomatoes, capers, Kalamata olives and ricotta
Today we offer you the following recipe: Orecchiette with cherry tomatoes, capers, Kalamata olives and ricotta
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Orecchiette with cherry tomatoes, capers, Kalamata olives and ricotta Recipe – Orecchiette with cherry tomatoes, capers, Kalamata olives and ricotta Recipes
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