Orecchiette with Salsa Cruda and Ricotta

• 1 medium shallot, minced
• 2 small garlic cloves, forced through a garlic press
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds tomatoes, chopped
• 1/4 teaspoon hot red-pepper flakes
• 1/3 cup coarsely chopped basil
• 1 pound dried orecchiette
• 3/4 cup ricotta (preferably fresh)
• Small basil leaves

1. Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Let stand, stirring occasionally, 20 minutes.
3. Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
4. Drain pasta and toss with tomato salsa.
5. Season with salt and pepper and dollop with ricotta.

shallot, garlic, extravirgin olive oil, tomatoes, hot redpepper, basil, orecchiette, ricotta, basil

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-salsa-cruda-and-ricotta-243175 (may not work)