Ingredients

• 1 Kg ripe San Marzano tomatoes
• 400 g milled durum wheat semolina
• 1 pc clove of garlic
• salt
• hard ricotta
• basil
• extra virgin olive oil

For the tomato orecchiette recipe, carve the tomatoes with a cross cut; boil them in water for 30 seconds, drain them, peel them and cut them into pieces, removing the seeds. Cook them in a pan with 3 tablespoons of oil and the garlic clove with the peel for 15-20 minutes; remove the garlic and salt.
FOR THE ORECCHIETTE: Mix the semolina with about 220 g of warm salted water, until you get a paste with a consistency similar to that of bread: the exact amount of water to mix depends on the quality of the semolina.
Divide the dough into small loaves (ø about cm) and divide them into 1 cm long pieces. Drag each piece onto the well-floured work surface (the ideal is to use a wooden pastry board) with a finger or a knife with a rounded tip, then turn it giving the classic shape of the orecchietta. Cook the orecchiette in abundant salted water; drain them when they come to the surface and season with the tomato sauce. Complete with plenty of grated ricotta, basil leaves and serve.

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