Orecchiette with Zucchini, Tomato, and Ricotta

July 8, 2014

Author Notes: This fresh, summery pasta, typical of Puglia, is so quick, it's ready in the time it takes to boil the pasta.Emiko

Serves: 4


  • 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
In This Recipe


  1. Put a large pot of water to boil for the pasta and add a hefty pinch or two of salt. When the water begins to boil, score an 'x' on the bottom of the tomatoes with a sharp knife and blanch in the boiling water for 30 to 60 seconds. Keeping the water boiling, remove the tomatoes to a bowl of ice water and let cool.
  2. Add the pasta to the boiling water and cook for 8 to 10 minutes (or according to the recommended time on the packet of pasta). After about 3 minutes, add the zucchini rounds.
  3. In the meantime, when the tomatoes are cool enough to handle, peel off and discard the tomato skins, then chop the tomato flesh roughly. In a large skillet, heat the olive oil and gently sauté the garlic for 1 minute. When fragrant, add the tomato and a ladle of pasta water and let simmer until the tomatoes melt down into a sauce, about 5 minutes. Add a pinch of salt (and when necessary, a bit more water to keep it “saucy”) and set aside.
  4. When the orecchiette are al dente and the zucchini tender, drain them together (reserving about 1/2 cup of the cooking water, if necessary) and add to the skillet of tomato sauce. Toss until coated, adding the reserved water to loosen if needed. Add the ricotta and fresh basil leaves, stir to distribute a little, and serve immediately.

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