Fresh Tomato, Shrimp and Pancetta Orechetti
- 25 MIN
- 20 MIN
- In a large pot of salted boiling water, cook the pasta until al dente. Keep 250 ml (1 cup) of the cooking water aside. Drain the pasta and oil lightly. Set aside.
- Meanwhile, in a skillet, brown the pancetta in the oil. Add the onion and sauté until golden brown. Add the tomatoes, garlic, and pepper flakes and cook until the tomatoes begin to burst. Add the shrimp and cook for 2 to 3 minutes or until cooked. Season with salt and pepper.
- Add the pasta, green onions, and chopped basil. Toss to combine and heat through. Add cooking water, as needed. Adjust the seasoning. Divide the pasta among four bowls. Garnish with small spoonfuls of ricotta cheese and the basil leaves.
To lighten their sauce, Italians almost always use the pasta’s cooking water. A good trick that you have to keep in mind before draining all the water in the sink!
For a quality pasta dish, we always choose quality ingredients. Here, we prefer the full-fat ricotta rather than the light version for its smoothness.