Creamy Orecchiette Pasta Shells with Fresh Tomatoes, Infused with Chili Oil
- Prep time: 20
- Calories: 530
- 2 Garlic Clove
- 200 Grams of Grape Tomatoes
- 1 Small Bunch of Basil
- 240 Grams of Orecchiette Pasta
- 0.5 Teaspoons of Chili Flakes
- 100 Grams of Ricotta
Prepare Ingredients:Wash the fresh produce. Bring a large pot of water to a boil over high heat. Peel and mince garlic. Halve tomatoes. Tear basil leaves, discarding stems.
Cook Orecchiette Pasta:Add pasta and a generous pinch of salt to a pot of boiling water. Cook until al dente, about 12 minutes or until cooked to your liking. Reserve ½ cup pasta cooking water, then drain and set aside.
Cook Garlic, Chili & Tomatoes:While pasta cooks, heat 2 tablespoons olive oil, garlic, and chili flakes using as much or as little as desired in a small pot over medium heat. Season with salt. Cook until oil is sizzling and garlic is fragrant and golden, 2-3 minutes. Add tomatoes, season with salt and cook for 1-2 minutes until just softened. Remove pan from heat and set aside.
Season Pasta:In a large bowl or the pot used to cook the pasta, combine cooked tomatoes with garlic and chili, pasta, and half the basil. Crumble in ricotta. Add pasta cooking water, 1 tablespoon at a time as needed to loosen sauce. Taste and add salt and pepper as needed.
You Plate It:Divide pasta evenly between bowls and garnish with remaining basil. Enjoy!