- Fresh orecchiette for 6
- 3 cups Tomato Sauce
- 2 cups grated ricotta salata (about 6 ounces)
- 10 fresh basil leaves, cut into strips
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 cup freshly grated Pecorino Romano cheese (about 3 ounces)
Prepare the orecchiette. Bring 6 quarts of salted water to a boil. Cook the orecchiette. Meanwhile, in a small saucepan bring the tomato sauce to a simmer over low heat. Drain the orecchiette well and return them to the pan over low heat. Add the tomato sauce and toss until the pasta is coated. Remove from heat and add the ricotta, basil and parsley. Toss well. Transfer the pasta to a serving platter or individual bowls. Sprinkle with the grated cheese.