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Orecchiette With Fresh Tomato Sauce, Cacioricotta Cheese and Basil

4 servings

• 1 pound ripe red tomatoes
• 5 tablespoons cold-pressed extra-virgin olive oil (divided use)
• 1 garlic clove, minced
• Salt
• 1 pound fresh orecchiette (ear-shaped pasta) or farfalle
• 1 bunch basil, leaves stacked and sliced thin
• 1/2 cup grated cacioricotta cheese or ricotta salata cheese

>Bring a pot of water to a boil. Plunge the tomatoes in the boiling water for 30 seconds, then peel, de-seed and chop coarsely. Set tomatoes aside.

In a medium-size saute pan, heat 4 tablespoons of olive oil and saute the garlic. Add the chopped tomatoes and salt to taste, and cook for 10 minutes.

In the meantime, boil the pasta in salted water according to the package directions and drain. Add the pasta to the saute pan with the tomatoes and stir until the pasta is well covered with sauce.

Sprinkle the pasta with the shredded basil and a generous amount of cacioricotta cheese, and finish with a tablespoon of extra-virgin olive oil.

(Adapted from La Peschiera, Monopoli, Italy.)

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