Box Recipe Orecchiette with sauce with strong ricotta

Orecchiette (home-made apulian pasta) with a fresh tomato sauce and strongly flavoured mature ricotta cheese

In a small frying pan stir fry a finely chopped onion with three spoons of evo oil; add the pureed tomato, and cook for about 15 minutes. Add salt to taste and finally add a few leaves of fresh basil. Cook the pasta “al dente”. In the meanwhile, add two or three spoons of “ricotta forte” to the tomato sauce mixing well. Drain your pasta and sauce it very well. Pairs with a good Primitivo Red Wine IGP.

The box contains

• 500gr orecchiette of semolina or wheat
• 1 bottle of red or rosé wine
• 250gr of rustic passata
• 100gr of strong ricotta