Last month was delizioso at My Bella Vita and through the Real Recipe Series we discovered a couple of great primi plates-Pasta Aglio Olio Peperoncino and Bucatini all’ Amatriciana, a fun alternative to sprinkled cheese with Sicilian Mollica and Sfogliatella, a sweet, flaky Napoletano dessert.
It was so delectable that I decided to extend it one more month and feature authentic Italian recipes each Wednesday in October. (If we haven’t covered your favorite authentic Italian recipe, feel free to either request it or submit it, using this form!)
Today’s dish comes from our Pugliese neighbors and has everything you’d expect in a traditional southern Italian plate. There’s spicy pepper, there’s smoked ricotta … there is even some ear-shaped pasta … and best of all. It’s simple, fresh and delicious.
Orecchiette con Pelati e Ricotta
>> 1/2 pound orecchiette pasta
>> 1 can whole tomatoes
>> Olive oil
>> 1/2 chopped onion
>> Crushed red pepper
>> 3-4 basil leaves
>> Freshly grated smoked ricotta (hard ricotta)
1. Cook your pasta al dente in salted, boiling water.
2. Lightly saute your onions and garlic in olive oil.
3. Use your hands to pull apart the whole tomatoes and add to the olive oil, garlic and onions.
4. Cook on medium heat for about 10 minutes.
5. When the sauce is almost ready, add red pepper and basil, cook another minute or so.
6. Serve into dishes and sprinkled with freshly grated smoked ricotta and more red pepper, if needed.
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