Orecchiette, tomatoes and cacioricotta
First courses
Orecchiette, tomatoes and cacioricotta
  • Prep. time
    30 Min.
  • Skills
  • Recipe for
    4 people
Ingredients for 4 people
  • Divella fresh orecchiette, 500 g
  • Divella tomatoes, 500 g
  • Extra virgin olive oil, 500 ml
  • Minced Onion, 50 gr
  • Grated cacioricotta, 200 g
Made with
Fresh Pasta and Ready-Made Pastry
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.
1st Step
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.
2nd Step
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.
3rd Step
Sprinkle with a sprinkling of grated cacioricotta.
4th Step
Serve on the table after you add, if available, the fresh basil leaves.
Enjoy your meal!
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Spaghetti Ristorante 8 aglio, olio e peperoncini
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