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!


  • orecchiette 500 grams
  • tomato passata 400 millilitres
  • spring onion
  • basil
  • extra virgin olive oil
  • Ricotta Cheese
30 minutes Total time
10 minutes Active time
Serves 4 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!
Pin it!


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!

Step by step

**Click on the photos to access full step by step!