Yield:
2 dinners and 1 lunch
Serve
with a salad
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Ingredients
1
container good salsa (refrigerator section)
2
scallions chopped up
1/3 cup coarsely chopped basil
1 pound dried orecchiette
3/4 cup ricotta
Garnish:
Small basil leaves
Preparation
Heat
salsa in pan so hot; add basil . Take off heat, and let stand, stirring occasionally, 20
minutes.
Meanwhile,
cook orecchiette in a pasta pot of boiling salted water (3 tablespoons
salt for 6 qt water) until al dente.
Drain
pasta and toss with tomato salsa. Season with salt and pepper and dollop with
ricotta.
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