Tomato & Basil Orecchiette with Ricotta, Burrata & Parmesan
Today’s recipe it’s truly special. It was made for us by a Ballymaloe chef and we love it. We’re also sure you’ll love it too because it’s the sort of simple Italian cooking that makes you feel close to Italy, like you can close your eyes and pictures yourself there as you take the first bite, but it’s also easy to make.
In fact, it features a few key, very Italian ingredients, including three Belmorso Italian classics — all from Puglia, with love.
A Classic Italian Tomato Pasta Recipe, But Slightly Elevated
Ingredients
Serves 2
- 200g orecchiette pasta
- 1 jar Belmorso tomato and basil sauce
- 2–3 tbsp ricotta
- 1 burrata
- Fresh basil leaves
- Parmesan, freshly grated
- Belmorso olive oil
- Salt and black pepper
- Reserved pasta water
Method
Bring a large pot of salted water to the boil and cook the orecchiette until al dente. Before draining, reserve a cup of pasta water.
In a large pan, warm the Belmorso tomato and basil sauce over a medium heat. Add the ricotta and stir it through the sauce, allowing it to cook down gently until smooth, creamy, and well combined. Season with salt and black pepper.
Add a splash of reserved pasta water to loosen the sauce and help it coat the pasta. Add the cooked orecchiette to the pan and toss everything together until the pasta is fully coated in the creamy tomato and basil sauce.
Serve topped with fresh basil, torn burrata, grated parmesan, and a generous drizzle of Belmorso olive oil.
How simple is that? Really simple, right?
But wait till you taste it.
If you’re coming straight from the newsletter, just as we shared this, you know this will make the perfect pasta dish to get you through Tuesday back at work.
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