Lunch: Orecchiette con Ricotta e Pomodorini: Orecchiette Pasta with Ricotta and Cherry Tomatoes

Ingredients

1 pound orecchiette pasta
15 to 20 cherry tomatoes, quartered
3/4 cup fresh ricotta cheese
Bunch fresh cilantro, finely chopped
4 tablespoons extra-virgin olive oil, plus extra for drizzling
Salt

Instructions

In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste. Drain the pasta, reserving some of the pasta water. Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce. Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.

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