600 gr. of orecchiette
20 fresh cherry tomatoes
4/5 fresh basil leaves
cacioricotta to taste
1 clove of garlic
extra virgin olive oil to taste
salt to taste

Fry the garlic in the olive oil, then add a few fresh basil leaves. In the meantime, boil the orechiette in plenty of water
salted and as soon as they are drained, toss them in the sauce
prepared. Once served, grate it to taste
cacioricotta.