Orecchiette with fresh cherry tomatoes and rocket is the ideal first course during spring and summer.
Ingredients (serves 4)
350 g fresh orecchiette
2 bunches of arugula
200 g of marzotica ricotta cheese, grated
20 cherry tomatoes
2 garlic cloves
6 tablespoons extra virgin olive oil
Wash the arugula. While you cook the pasta, heat the oil in a skillet, saute the garlic and add the chopped tomatoes.
Cook over high heat for 5 minutes, stirring with a wooden spoon. Add the arugula with cherry tomatoes, a pinch of salt and cook for another 10 minutes. Drain the pasta and pour the sauce into the pan, stir and serve.
Season with freshly ground black pepper and grated marzotica ricotta cheese . This recipe can also be enjoyed using all the ingredients chopped raw, mixing it with the pasta just drained.