Nothing more simple, yet nothing so good. A traditional first course of the Apulian tradition that collects and summarizes the simplicity and authenticity of Italian cuisine.
Heat to boiling water (about 5 liters), add salt and drop the orecchiette. At the same time, in a saucepan, sauté in extra virgin olive oil chopped onion over low heat;
Add the tomatoes and let them cook, still over low heat for about 15 minutes. Drain the orecchiette, pour in the dishes and season with the sauce of tomatoes;
Sprinkle with a sprinkling of grated cacioricotta;
Serve on the table after you add, if available, the fresh basil leaves.