Active Time

　　10 min

　　Total Time

　　30 min

　　Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long.

　　

Ingredients

Makes 4 servings

　　1 medium shallot, minced

　　2 small garlic cloves, forced through a garlic press

　　2 tablespoons extra-virgin olive oil

　　1 1/2 pounds tomatoes, chopped

　　1/4 teaspoon hot red-pepper flakes

　　1/3 cup coarsely chopped basil

　　1 pound dried orecchiette

　　3/4 cup ricotta (preferably fresh)

　　

Garnish:

Small basil leaves

　　

Step 1

Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.

　　

Step 2

Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.

　　

Step 3

Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.

　　

Nutrition Per Serving

Per serving: 593 calories

　　15g fat (5g saturated)

　　24mg cholesterol

　　491mg sodium

　　93g carbohydrates

　　6g fiber

　　22g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/613261/2?mbid=HDEPI) ›