Ingredients

San Remo Reg No43 Orrechiette 500g
Salt
Pepper
Pecorino, to garnish
½ bunch fresh Basil
500g tub ricotta
1 packet friselle bread
1 tbsp olive oil
200g jar capers
1 jar sun dried tomatoes in oil
3 sprigs fresh mint

 

Recipe Details

Difficulty: 3
Preparation Time:  15 mins
Cooking Time:  15 mins
Serves: 4
Meal Occasion: Main course
Region: Australia

Method

  1. Cook pasta in boiling, salted water (approx. 5 mins).
  2. In food processor blitz oil, capers, garlic, sun dried tomatoes and mint.
  3. If required add a little oil from the sun dried tomatoes jar.
  4. Blitz to a smooth sauce.
  5. Add heaped tbsp fresh ricotta and blitz.
  6. Mix sauce into hot pasta and stir through to evenly coat the Orrechiette.
  7. Crumble friselle bread and place into the base of a baking dish (this stops the pasta sticking to the dish).
  8. Top with pasta mix and spread evenly over crumbled friselle.
  9. Top with dollops of ricotta.
  10. Cover with layer of crumbled friselle (this traps the moisture in)
  11. Sprinkle with pecorino cheese and bake in 200 degree oven for 15 minutes.