“Orecchiette known as little ears, is the pasta of Puglia. The tomatoes for this recipe should be almost over-ripe. Ricotta is tossed in at the end, clinging to the hollows of the pasta beautifully.” Rose Gray & Ruth Rogers

Taken from River Café Two Easy by Rose Gray and Ruth Rogers (Ebury).


  • 350g cherry tomatoes
  • 3tbsp basil leaves
  • 1 garlic clove finely chopped
  • 1tbsp extra virgin olive oil
  • 200g ricotta
  • 320g orecchiette
  • 50g grated parmesan


  • STEP 1

    Cut the tomatoes in half and squeeze out the juice and seeds. Wash the basil and combine with the tomatoes and garlic. Season, then add the extra virgin olive oil and toss to combine. Let the mixture marinate for 15 minutes. Put the ricotta in a bowl, then season and stir.

  • STEP 2

    Cook the pasta in salted boiling water until al dente, then drain. Gently heat the tomato mixture and add the drained pasta, stirring gently to combine. Finally, stir in the ricotta. Serve with the Parmesan.