Orecchiette with arugola, tomatoes and ricotta

Wash and dry the tomatoes and arugula.

Cut the tomatoes into wedges, place in a bowl and season them with a drizzle of extra virgin olive oil.

In a large pot let cold water to boil, add salt and add the orecchiette. Cook according to the package cooking time.

When the orecchiette are ready, drain and add them to the bowl with the chopped tomatoes and arugula.

Mix everything together and, if necessary, add a little more extra virgin.

Serve the pasta and add a generous portion of grated ricotta cheese on each plate.