Orecchiette pasta with tomato and cacioricotta cheese

There is nothing more delicious and irresistible than a lovely pasta dish based on tomato sauce, especially if it is made as it should and in perfect Puglian style! This means homemade pasta, a tomato sauce made at home or if not organically produced, only Puglian cacioricotta cheese, and, if possible, some basil leaves from your own balcony!


30 minutes Total time
10 minutes Active time
Serves 4 persons
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Gently fry a little spring onion in a extra virgin olive oil in a pan, add the tomato passata, a little basil and salt, and then continue cooking everything together. Boil the pasta in salted water. Drain and then combine with the sauce in the frying pan. Finish with a good drizzle of extra virgin olive oil, fresh basil and a generous grating of cacioricotta cheese.

If you fancy making this dish a bit more substantial, add some meatballs!
Cacioricotta cheese is made with a technique halfway between that for normal cheese and that for ricotta!

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