Creamy Orecchiette Pasta Shells with Fresh Tomatoes, Infused with Chili Oil
  • Prep time: 20
  • Calories: 530
A creamy sauce coats every part of this flavour-filled pasta dish. Made with a simple combination of great tasting ingredients, this dinner will keep even the fussiest eater satisfied. The mix of ricotta, basil and grape tomatoes works really well with orecchiette pasta and its ear shaped pasta shells. #youplateit
  • 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!