Ingredients
- 1 lb Anna Orecchiette
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic, thinly sliced
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 1/2 cups Cento Traditional Passata
- 2 tbsp Cento Organic Nonpareil Capers, drained
- 1/2 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/4 cup Fresh Basil Leaves, chopped
- 1/2 cup Ricotta Cheese, for topping
Directions
Cook pasta according to package instructions until al dente. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute, until fragrant. Stir in tomato paste, red pepper flakes, salt, and black pepper and cook for another minute. Add passata and let simmer for 5-7 minutes, stirring occasionally. Add cooked pasta and capers to skillet, tossing to coat in the sauce. Transfer to serving bowls and top with a dollop of ricotta cheese, basil, and an extra sprinkle of red pepper flakes if desired. Serves 4.
