150grdatterini tomatoes, at the right ripeness, nice firm and not unripe
20grextra virgin olive oil
10basil leaves
1fresh garlic clove
80grcacioricotta cheese
hot pepper
salt, to taste
Instructions
Wash, dry, remove the stalk, and cut the datterini tomatoes into 4 parts. Put them in a small bowl with 4 leaves of basil, a whole garlic clove, and a pinch of salt. Drizzle with oil.
Cook the orecchiette in abundant salted water. 5 minutes is more than enough.
2 minutes before draining the pasta, pour the datterini tomatoes mixture into a pan with oil and turn on the flame.
Drain the orecchiette, and remove the basil and garlic before adding the pasta to the pan. Add the orecchiette and allow it to combine the flavors.
Remove the pan from the heat. Add the remaining finely chopped basil and 1/3 of the grated cacioricotta cheese.
Serve and add the remaining cacioricotta with a drizzle of oil, and ground pepper if you like.