In a pan, make brown the onion peeled and whole, in the extra virgin olive oil. Add the tomato puree, an half cup of water, salt to taste and cook until the sauce becomes thick.
Cook the Orecchiette Filotea in plenty of salted boiling water, drain the pasta and pour into a bowl. Season with the ricotta and a couple of ladles of tomato sauce. Stir to melt the ricotta forte, being careful not to break the orecchiette. Add more sauce, mix, serve and enjoy!
Note: the tomato sauce with ricotta forte to create a thick cream.