APULIA - Orecchiette tomato sauce and cacioricotta cheese
1 clove of garlic
Viaggio Italian peeled tomatoes
Basil 4 leaves
Viaggio extra virgin olive oil to taste
Salt and sugar to taste
Put the Viaggio Italian peeled tomatoes into the blender and create a homogeneous sauce. Cook briefly on high heat with garlic, Viaggio extra virgin olive oil, salt and a pinch of sugar. When they are dried add the basil. In boiling salted water cook the orecchiette, drain them when they are al dente. And serve sprinkling some parmesan on top.