Updated: Jun 29, 2020
• Divella fresh orecchiette, 500gr.
• Divella tomatoes, 500 gr.
• Extra virgin olive oil, 500ml.
• Minced Onion 50gr.
• Grated cacioricotta, 200gr.
Heat to boiling water(about 5 liters), add salt and drop the orecchiette. At the same time, in a saucepan, sauté in extra virgin olive oil chipped onion over low heat;
Add the tomatoes and let them cook, still over low heat for about 15 minutes. Drain the orecchiette, pour in the dishes and season with the sauce of tomatoes;
Sprinkle with a sprinkling of grated cacioricotta.
Serrve on the table after you add, if available, fresh basil leaves.
Simple, easy and delicious!