Ingredients:
- 200 gr orecchiette
- 1 bottle ‘la salsa di pomodoro’
- 2 garlic clove
- 1 small onion
- Fresh mint (10 big leaves)
- extra virgin olive oil
- Grated ricotta salata (as much as you like)
- 2 ‘scaldatelli alla cipolla’ broken into tiny uneven pieces
- Salt and pepper
Mince one garlic clove garlic and cut the onion into small cubes. Fry them in 3 tablespoons of olive oil. When the onion becomes transparent, add the tomato sauce and stir. Bring it to a boil and then lower the heat to minimum. Season with salt and pepper to your liking. Cover and let it cook for about 15 minutes. In the meantime, fry the second clove of garlic in 3/4 tablespoons of olive oil. When the garlic starts to become brown, switch off the fire, add the mint leaves, stir them in and cover immediately with a lid (the hot oil will extract the flavour of the mint). Fill a large pot with water and bring it to a boil. When ready, add 2 teaspoons of salt and the orecchiette. Stir and let them cook for the time written on the package. When ready, drain the pasta and add it to the sauce (kept warm), mix well and then portion it into two plates. On top add the mint oil (without the leaves), grate some ricotta salata and finally add the crumble of scaldatelli. Enjoy!
