Ingredients for 4 persons:

  • 300g of Orecchiette Filotea
  • 2 tbsp of ricotta forte pugliese
  • 500g of tomato sauce
  • 1 small onion
  • 2 tbsp of extra virgin olive oil
  • salt
Taste orecchiette


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.

Buon appetito!

Ringraziamo Alessandra Barbone, foodblogger pugliese del blog I sognatori di Cucina e nuvole, autrice della ricetta e della foto realizzate con la nostra pasta di semola.