Orecchiette, Tomatoes, and Cacioricotta

PREPARATION TIME

30 min.

RECIPE FOR

4 people

INGREDIENTS

• Divella fresh orecchiette, 500gr.

• Divella tomatoes, 500 gr.

• Extra virgin olive oil, 500ml.

• Minced Onion 50gr.

• Grated cacioricotta, 200gr.

METHOD

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!