Creamy Orecchiette with Tomatoes and Chili Oil

Cooking Tip: You can quickly infuse oil by cooking crushed red pepper or spices in it. This trick is perfect for dressings or for
drizzling over a finished dish to add some oomph. Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit for helpful how to videos!

Wine Pairing: 2013 Casa Ferreirinha Esteva – $15/bottle


  • 2 cloves garlic
  • 1 pint grape tomatoes
  • ¼ bunch basil, divided
  • 8 ounces orecchiette
  • ½ teaspoon crushed red pepper
  • ½ cup ricotta cheese

What You Need At Home

  • large pot
  • small pot
  • 2 tablespoons olive oil
  • kosher salt
  • black pepper

1. Prepare Ingredients

Bring a large pot of water to a boil over high heat. Mince garlic. Rinse cherry tomatoes and halve. Rinse basil and tear leaves into bite-size pieces, discarding stems.

2. Cook Orecchiette

Add orecchiette and a generous pinch salt to pot of boiling water. Cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

3. Infuse Oil

While orecchiette cooks, heat 2 tablespoons olive oil, garlic, and crushed red pepper in a small pot over medium heat. Season with salt. Cook until oil is sizzling and garlic is fragrant and golden, 2-3 minutes. Remove pot from heat and set aside.

4. Season Orecchiette 

In a large bowl or the pot from the pasta, combine tomatoes, orecchiette, ricotta, and half of basil. Add pasta cooking water 1 tablespoon at a time as needed to loosen sauce. Taste and add salt and pepper as needed.

5. Plate Orecchiette 

Divide orecchiette evenly between 2 bowls. Garnish with remaining basil and drizzle over infused chili oil. Serve hot.


Recipe provided by Plated.


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