Serves: 2
FlexiPoints: 7

Suggested wine: we had a Domain de la Prose Grand Cuvee 1999 from Languedoc, very nice
Special equipment: none

Difficulty: Easy
Time: 35'

Ingredients:
250g orecchiette
300g plum tomatoes (pelati)
4 basil leaves
2 tbsp grated Ricotta Salata di Pecora
2 tbsp grated Pecorino di Fossa
1 tbsp oil
Salt to taste

Ingredient replacement:
Ricotta Salata di Pecora -> Cacioricotta, greek sheep feta or turkish feta
Pecorino di Fossa -> A pecorino from Sardinia, Sicily or Toscana.

Ingredient note: The ricotta salata is a sheep ricotta, which is matured longer and has a salty sheepy taste. Very much a sicilian taste! The Pecorino di Fossa (wikipedia link) is one of the most sought pecorino’s in italy. Spicy, piquant, creamy, complex in taste ... it has all the best in one package. It is made with sheep milk and mature in a deep hole (i.e. fossa in italian) with spices like rosemary, thyme and sage. Simply divine!

How-to:
1. Remove the plum tomatoes, chop them and drain away most of their water.
2. Let the tomatoes simmer for 10’ with the oil and the basil. Stir occasionally. Season with salt lightly. Set aside and keep warm.
3. Boil the orecchiette in abundant salted water for one minute less than required.
4. Add them to the tomato sauce and let cook on high heat for 1’ more.
5. Serve with the cheeses on top immediately.