Skip to content

ORECCHIETTE DE CECCO with tomato, basil and ricotta

Watch our Trattoria chef show you how to make this simple and tasty dish using our secret tomato sauce!


For 4 people

350g Orechiette De Cecco

1 Tub of 400ml Medifoods secret tomato sauce

3 Tablespoons of fresh ricotta Zanetti

10 Fresh basil leaves hand ripped

Freshly grated Parmigiano Reggiano


  1. Place some olive oil in a large pan, add the basil leaves and fry gently for 30 seconds. Add the secret sauce and simmer for a couple of minutes.

  2. Cook the Orecchiette in plenty of boiling salted water until al dente. Drain and add it into the sauce.

  3. Toss the pasta to get it nicely coated with the tomato sauce

  4. Fold the ricotta into the pasta and if it looks to dry add a little of the pastas cooking water.

  5. Serve with a generous sprinkle of grated Parmigiano Reggiano on top!

Buon Appetito!

Share this

Related Articles

Back To Top