Preparation
Dice the tomatoes. Heat half a spoonful of olive oil in a large pan then add the tomatoes, salt and cook for 5 minutes. Turn off the gas and add the rocket salad. Boil the orecchiette, drain them and sauté in the pan for a few minutes. Serve with plenty of grated ricotta cheese on top.
Ingredients
- 500g orecchiette
- 300g ripe tomatoes
- 50g rocket salad
- 150g strong ricotta cheese
- Extra virgin olive oil and salt to taste
