Orecchiette & Cherry Tomatoes, Marjoram, & Ricotta Salata Recipe – Sunset Magazine
Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
Ingredients
- Sea salt
- About 2 tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 to 2 tsp. chopped whole dried red chiles or red chile flakes
- 2 garlic cloves, minced
- 2 pts. mixed yellow and red cherry tomatoes, halved
- 2 pounds Homemade Orecchiette, or 1 1/2 lbs. store-bought*
- 2 tablespoons fresh marjoram or oregano leaves
- 4 ounces ricotta salata cheese, crumbled
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