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Orecchiette with Ricotta, Garlic, and Tomato
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!
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.