Cook the Orecchiette in plenty of salted boiling water for 13 minutes.
Then, put them in a bowl and season with salt and plenty of oil. Add the basil leaves washed and chopped and the grated hard ricotta cheese. Mix well and add more oil if necessary or, if you prefer, a bit of water from the pasta.
Mix well so that the orecchiette are all covered by the sauce, serve immediately and enjoy!.
NOTE: doses of seasoning “alla crudaiola” are approximate, vary the amount of tomatoes and ricotta hard to taste.
NOTA: le dosi del condimento alla crudaiola sono indicative, variare la quantità di pomodori e ricotta dura a proprio gusto.