Garofalo Orecchiette Pasta - 350g, Italian Durum Wheat

Cooking time 13 minutes.Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.Recipe350g Garofalo Orecchiette,200g ricotta,500g Cherry Tomatoes,Grated pecorino cheese,1 Onion, chopped,Basil,Extra virgin olive oil,Salt.Preparation:Put into a saucepan with a little oil the chopped onion, add tomatoes, washed and cut into quarters, a few leaves of basil, salt, and cook at high heat, turning often until the sauce is dry and properly thickened.In abundant salted boiling water cook the GAROFALO Orecchiette and drained al dente.While the pasta cooks, mix in a bowl the ricotta, a spoonful of the sauce and some of the pasta cooking water.When the pasta is ready drain and pour into the bowl, mix gently, add plenty of chopped basil, a little bit of grated pecorino cheese, stir again and spread sauce on the rest of orecchiette.Serve with more grated cheese separately.

Heat Sealed

Recyclable