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Orecchiette, Tomatoes, and Cacioricotta

Updated: Jun 29, 2020


30 min.


4 people


• Divella fresh orecchiette, 500gr.

• Divella tomatoes, 500 gr.

Extra virgin olive oil, 500ml.

• Minced Onion 50gr.

• Grated cacioricotta, 200gr.


  1. 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;

  2. 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;

  3. Sprinkle with a sprinkling of grated cacioricotta.

  4. Serrve on the table after you add, if available, fresh basil leaves.

Simple, easy and delicious!

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