Orecchiette with tomato and basil

Ingredients

• 400 gorecchiette pasta
• 700 gvery fresh sheep’s ricotta
• 80 gParmesan
• 50 gchopped walnut kernels
• 800 gchopped peeled tomatoes
• 1 clovegarlic
• 1 tspsugar
• a few leavesbasil
• to tasteextra-virgin olive oil
• to tastesalt
• to tastechilli
• to tastefreshly ground black pepper

Instructions

1. 1

   Start the sauce

   Warm a little oil in a saucepan. Crush the garlic and let it turn lightly golden with the chilli.

2. 2

   Add the tomatoes

   Once the garlic is lightly golden, add the chopped peeled tomatoes. Season with salt and add the basil, torn by hand.

3. 3

   Balance the flavour

   Stir in 1 teaspoon of sugar to soften the tomatoes’ acidity.

4. 4

   Simmer gently

   Cover the pan and cook the tomato sauce over a low heat for about 20 minutes, stirring with a wooden spoon.

5. 5

   Toast the walnuts

   Meanwhile, toast the walnut kernels in a frying pan and chop them. Then prepare the ricotta cream.

6. 6

   Drain the ricotta

   Leave the ricotta in a sieve to drain off some of its whey. Put it in a bowl, mash it with a fork and work it until creamy.

7. 7

   Make the cream

   Mix in the Parmesan and freshly ground black pepper. Add a drizzle of oil and combine everything thoroughly.

8. 8

   Cook the pasta

   Boil the orecchiette in plenty of salted water for the time stated on the packet.

9. 9

   Dress and plate

   Drain the pasta when al dente and toss it with the tomato sauce. Spread a layer of ricotta on the bottom of each plate, make a hollow in the centre and fill it with the tomato-coated orecchiette.

10. 10

    Finish and serve

    Garnish with a few basil leaves and sprinkle with the chopped walnuts. Serve the orecchiette with tomato and basil straight away.

What are orecchiette with tomato and basil?

Orecchiette means “little ears” in Italian, a reference to the pasta’s small, curved shape. This dish draws on familiar Italian pairings of pasta, tomato, basil and cheese, presenting them with a bed of ricotta rather than mixing everything together.

The contrast makes this version work: tangy tomato-coated pasta sits against mild, creamy sheep’s ricotta, while walnuts add a toasted, crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 38g protein, 79g carbs, 59g fat.

Most of the carbohydrates come from the orecchiette, while the ricotta, Parmesan and walnuts contribute much of the fat and protein. Serve with a generous side of vegetables or salad to add freshness and balance the rich pasta and cheese.

Choosing the key ingredients

Ricotta: Fresh sheep’s ricotta gives the plate its soft, rich base. Drain it first so it stays creamy rather than watery.

Tomatoes: Chopped peeled tomatoes make a textured sauce that clings to the pasta. A little sugar is stirred in to temper their acidity.

Walnuts: Toasting brings out their flavour before they are chopped and scattered over the finished plates.

Building the tomato sauce

Garlic and chilli: Let the crushed garlic colour lightly in the oil with the chilli, then add the tomatoes before the garlic gets too dark.

Slow simmer: Keep the covered pan over a low heat for about 20 minutes, stirring now and then. The sauce should settle into a cohesive, spoonable texture.

Getting the ricotta texture right

Drain: Leave the ricotta in a sieve long enough to lose some whey, which helps the finished cream hold its shape on the plate.

Mix: Mash and work the ricotta with a fork, then stir in the Parmesan, pepper and a drizzle of oil. Aim for a smooth, soft cream, not a stiff paste.

Cooking the orecchiette

Use plenty of salted boiling water and follow the packet’s timing, checking the pasta for an al dente bite. The small hollows and curves are well suited to holding the tomato sauce.

Drain the pasta and toss it with the sauce while both are hot, then plate promptly so the ricotta stays cool and distinct beneath it.

Serving the dish

Spread the ricotta across the base of each plate and make a shallow hollow in the middle for the pasta. This keeps the creamy and tomato components visible while making each serving easy to scoop.

Finish with basil and walnuts just before serving. A simple green salad or lightly cooked vegetables can sit alongside without competing with the rich ricotta.

Recipe notes & tips

• Drain the ricotta while the sauce simmers to make good use of the cooking time.
• Keep the sauce covered over a low heat and stir occasionally so it cooks gently.
• Tear the basil by hand when adding it to the sauce.
• Check the pasta against the packet timing and taste it before draining.
• Toast the walnuts in a dry pan and watch them closely so they do not catch.
• Assemble the ricotta and pasta just before serving to preserve the contrast in texture.

Variations

• Milder sauce: Leave out the chilli for a gentler tomato flavour.
• More basil: Add a few extra fresh leaves at the end for a stronger herbal finish.
• Different nuts: Use chopped toasted hazelnuts instead of walnuts.
• Smoother ricotta: Beat the ricotta mixture more thoroughly before spooning it onto the plates.
• Extra vegetables: Serve with cooked greens or a side salad.

Common mistakes to avoid

• Over-browning the garlic: Add the tomatoes as soon as the garlic is lightly golden to avoid a bitter flavour.
• Skipping the ricotta draining: Give it time in a sieve so excess whey does not make the cream runny.
• Cooking the sauce too fast: Keep the pan covered over a low heat for the stated 20 minutes.
• Overcooking the pasta: Follow the packet timing and drain it al dente.
• Mixing everything together: Keep the ricotta beneath the pasta as directed so the layers remain distinct.
• Leaving walnuts unattended: Stir and watch them while toasting, as they can brown quickly.

How to store

Store leftover pasta and ricotta separately in airtight containers in the fridge and use within 2 days. Reheat the pasta and sauce gently in a pan; serve with the ricotta added afterwards, and scatter over the walnuts just before eating.

Frequently asked questions