Italy: Orecchiette with tomato and ricotta cheese

Adriana Carlucci

Orecchiette with tomato and ricotta cheese: Bari, Italy

This recipe is an old time family favorite. My Nonna would make this for us when visiting her in Florida. Of course she always included a brief history of her childhood memories with every meal she served. Orecchiette, which means small ear, is typical of Puglia, Bari which is located in southern Italy. This is the region where my paternal grandparents are from. My Nonna would often talk to us about the good old days .She remembers sitting around the kitchen table with her mother, grandmother and sisters making these orecchiette all day long while chatting and sharing a few laughs together. Even though it looks like simple pasta, its quite complicated to make. My Nonna says it took years to master the technique. The same recipe would be passed down from generation to generation. Today, in Puglia, most women still make this from scratch. But it can be easily found in fine Italian grocery stores all over Italy. I must say, I would consider this dish to be one of my favorite comfort foods. My mom makes this for us on a monthly basis. At times, she serves this as an entrée for a special occasion. My Nonna always said Italian food was the best. I think she’s absolutely right.

THE RECIPE

· Ingredients

§ 1 lb. Orecchiette (Found in Italian grocery stores like Bonanza on Jean Talon Street)

§ 1 ½ cups of ricotta cheese

§ ¼ cup grated romano or parmesan cheese

For the tomato sauce

§ 2 28-oz cans of Italian San Marzano tomatoes crushed

§ 2 tbsp extra virgin olive oil

§ ½ onion finely diced

§ 3 cloves garlic peeled and crushed

§ ½ cup fresh basil leaves

§ 1 tbsp salt

§ ½ tsp black pepper

· Procedure

1. Warm oil in a medium saucepan over medium heat. Add onion and stir for 1 minute. Add the garlic.

2. When the onion and garlic are lightly colored, add the crushed tomatoes, salt and pepper. Cook slowly for about 45 minutes with lid on stirring occasionally. Tear and add basil leaves. Correct seasoning. You may need to add about 1 tsp of sugar if sauce is too acidic.

3. Cook pasta in a large pot of salted water according to the package instructions. When pasta is ready, drain it in a colander, reserving ½ cup of the cooking water.

4. In a large bowl combine ricotta, parmesan and the pasta water. Give it a stir using .a wooden spoon.

5. Add the pasta to the bowl. Toss and divide between 4 plates adding about ¼ cup of the tomato sauce. Serve immediately.