Orecchiette with Ricotta, Basil and Tomatoes

• 1 pound orecchiette
• 1 cup ricotta cheese (about 1/2 pound), preferably fresh
• 1/2 cup packed basil leaves, coarsely chopped
• 1 small garlic clove, smashed
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 pounds large tomatoes, seeded and coarsely chopped

1. In a large pot of boiling salted water, cook the orecchiette, stirring occasionally, until al dente.
2. Meanwhile, in a mini food processor, combine the ricotta with half of the basil, the garlic and 1 tablespoon of the olive oil.
3. Season with salt and pepper and puree until smooth.
4. Add the remaining basil and pulse just until chopped.
5. In a bowl, toss the tomatoes with the remaining 2 tablespoons of oil; season with salt and pepper.
6. Drain the pasta and add it to the tomatoes.
7. Stir in the basil ricotta and serve.

orecchiette, ricotta cheese, basil, garlic, extravirgin olive oil, salt, tomatoes

Taken from www.foodandwine.com/recipes/orecchiette-with-ricotta-basil-and-tomatoes (may not work)