Orecchiette with Salsa Cruda and Ricotta

Name: Orecchiette with Salsa Cruda and Ricotta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 79 milliliters coarsely chopped basil; 1 leave Small basil; 177 milliliters ricotta (preferably fresh); 2 smalls garlic cloves, forced through a garlic press; 2 Tbsps extra-virgin olive oil; 454 grams dried orecchiette; 0 teaspoons hot red-pepper flakes; 1 medium shallot, minced; 680 grams tomatoes, chopped

The recipe Orecchiette with Salsa Crudan and Ricottan is ready in approximately 30 minutes and is definitely a super vegetarian option for lovers of Mexican food. This recipe serves 4. One portion of this dish contains roughly 22g of protein, 15g of fat, and a total of 601 calories. If you have basil, tomatoes, ricotta, and a few other ingredients on hand, you can make it. It works well as a reasonably priced main course.

Instructions

Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Ricotta Cheese

Pepper

Pasta

Salt

Equipment you will use

Bowl

Let stand, stirring occasionally, 20 minutes.

Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.

Ingredients you will need

Orecchiette

Pasta

Water

Salt

Equipment you will use

Pot

Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

Ingredients you will need

Salt And Pepper

Ricotta Cheese

Tomato

Pasta

Salsa

Per serving: 593 calories, 15g fat (5g saturated), 24mg cholesterol, 491mg sodium, 93g carbohydrates, 6g fiber, 22g protein

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›

Equipment

Bowl

Pot

Ingredients

Servings:

79milliliters

coarsely chopped basil 1leave

Small basil 177milliliters

ricotta (preferably fresh)2smalls

garlic cloves, forced through a garlic press 2Tbsps

extra-virgin olive oil 454grams

dried orecchiette 0teaspoons

hot red-pepper flakes 1medium

shallot, minced 680grams

tomatoes, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.