Ingredients
- 1 medium shallot, minced
- 2 small garlic cloves, forced through a garlic press
- 2 tablespoon extra-virgin olive oil
- 1 1/2 pounds tomatoes, chopped
- 1/4 teaspoon hot red-pepper flakes
- 1/3 cup coarsely chopped basil
- 1 pound dried orecchiette
- 3/4 cup ricotta (preferably fresh)
- Garnish: small basil leaves
Description
Ripe Juices From Plump Late-summer Tomatoes Permeate This Quick, Flavorful Pasta.
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