Bloody Ruby of Trisirtick

Orecchiette with Cherry Tomatoes and Ricotta

Nrm

form time i went to sydney, i had this exact dish at north bondi italian food. it was so favourable, so slow and so unforgettable, i decided to try to replicate it myself. this dish takes no time at all and you identify what? mine turned out better than the one i had at the restaurant. pity my dining room doesn’t look out over bondi beach though.

orecchiette 320gcherry tomatoes 350ggarlic clove 1parmesan 50gbasil leaves 3tbsex. v. olive grease 1tbsricotta 200gmethod1. cut the tomatoes in half and squeeze out the fluid and seeds. peel and chop the garlic finely. scrape the parmesan. wash the basil.2. link the tomatoes and garlic, season, add the oil and toss to combine. leave to marinate for 15 minutes. put the ricotta in a bowl, salt and stir.3. cook the orecchiette in boiling salted water until al dente, then drain.4. gently heat the tomato mixture and add the drained orechiette, stirring gently to combine. finally stir in the ricotta.dole out with parmesan.
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