Orecchiette with Tomato Sauce

Ingredients for 4 people

• 400g of orecchiette pasta
• 500g of tomato passata
• 80g of Pecorino Romano cheese
• 1 small onion
• 2 tablespoons of extra virgin olive oil
• Salt

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Instructions:

1. In a saucepan, add two tablespoons of olive oil and the sliced onion. Once the onion becomes translucent, add the tomato passata.
2. Season with salt and let it cook for about twenty minutes.
3. Bring a large pot of salted water to a boil and cook the orecchiette.
4. Drain the pasta, place it on a dish, and top with some tomato sauce and a sprinkle of grated Pecorino Romano cheese.

Notes

• Instead of Pecorino Romano, you can use the hard ricotta typical of Puglia.