8 ounces orecchiette pasta
2 tablespoons olive oil
1 pint cherry tomatoes, cut into halves
2 to 3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 cup ricotta cheese
2 cups fresh basil, chopped
Salt and freshly ground pepper
Cook the orecchiette according to package instructions. Drain pasta and reserve 1 cup of the cooking water.
While the pasta cooks, heat the olive oil in a large pan. Add the cherry tomatoes to the oil and cook for 3 to 5 minutes. Add the minced garlic and red pepper flakes and sauté for another minute. Then, add the cooked pasta, ricotta and chopped basil. Use some of the saved pasta cooking water to make the mixture a little more creamy. Stir everything well until the sauce is creamy and smooth.