A celebration of simplicity, this no-cook pasta lets the ingredients do all the work. Sweet, sun-ripened tomatoes tossed with hot orecchiette, finished with a creamy Calabrian chilli ricotta for a subtle heat, this dish is bright, punchy, and effortlessly elegant.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFFor the fresh tomato sauce, add the drained tomatoes to a large bowl and crush them gently with a fork to release their juices and create a natural sauce. Stir through the passata and 3 tbsp olive oil. Add the garlic, lemon zest, sweet and smoky spice and flaky salt. Tear the basil leaves and mix everything together.
In a separate bowl, combine the ricotta with the Calabrian chilli pesto, 2 tbsp olive oil, lemon zest and juice, and a pinch of salt, mixing until smooth and lightly whipped. Adjust the chilli to your preferred heat level.
Bring a large pot of salted water to the boil and cook the pasta according to the packaging instructions. Drain the pasta and immediately add it to the bowl with the tomato sauce. Toss well so the heat of the pasta gently warms the sauce and helps it emulsify, adding a splash of pasta water if needed to loosen.
Spoon the pasta into bowls, finishing with generous dollops of the chilli ricotta, a drizzle of olive oil and extra fresh basil. Serve immediately while the fresh sauce is at its best.
