Orecchiette with Zucchini Tomato and Ricotta
Ingredients
- 5 to 6 plum tomatoes such as Roma or San Marzano
- 11 ounces (320 grams) orecchiette or strascinati pasta
- 2 small zucchini, sliced into thin rounds
- 3 tablespoons olive oil
- 1 to 2 garlic cloves, peeled and chopped finely
- 2 to 3 pinches salt
- 7 ounces (200 grams) fresh ricotta
- Handful of basil leaves, picked, rinsed, and patted dry
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