Orecchiette with Ricotta, Garlic, and Tomato #recipe

Last Updated on September 23, 2020 by Ellen Christian

We love pasta dishes in my house and there is nothing better than the combination of cheese and pasta!

Orecchiette with Ricotta, Garlic, and Tomato
Printable Recipe

12 ounces orecchette (or other pasta)
2 teaspoons olive oil
3 cloves garlic, minced
1 (14.5-ounce) fire roasted diced tomatoes
1 cup part-skim ricotta cheese
1/4 cup shredded or grated Parmesan cheese

Cook the pasta according to the package directions. Drain and keep warm.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the garlic and cook for two minutes, until soft. Add the tomatoes and bring to a simmer. Simmer for 5 minutes.

Add the cooked pasta, ricotta, and Parmesan cheese and cook for 1 to 2 minutes to heat through, stirring frequently.

Season to taste with salt and freshly ground black pepper before serving.

Of course, my tiny little grocery store in rural Vermont did not have orecchiette so I decided to go with penne instead.  They had no fire-roasted tomatoes either so I chose the plain variety. I thought it came out delicious either way!