Orecchiette with Squash Blossoms, Sun-Dried Tomatoes, and Creamy Cacio Ricotta

Name: Orecchiette with Squash Blossoms, Sun-Dried Tomatoes, and Creamy Cacio Ricotta
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 8.8 oz fresh orecchiette (250 g); 10.5 oz squash blossoms (300 g); 10 sun-dried tomatoes in oil; 1 teaspoon capers in vinegar; 7 oz cacio ricotta cheese (200 g); 3 garlic cloves; Olive oil; Fresh oregano

Flavia Giordano @flavia

Malmo, Skåne, Svezia

Orecchiette with Squash Blossoms, Sun-Dried Tomatoes, and Creamy Cacio Ricotta

Flavia Giordano @flavia

Saved

Ingredients

30 minutes

Serves 4 servings

8.8 ozfresh orecchiette (250 g)
10.5 ozsquash blossoms (300 g)
10sun-dried tomatoes in oil
1 teaspooncapers in vinegar
7 ozcacio ricotta cheese (200 g)
3garlic cloves
Olive oil
Fresh oregano

Saved

Steps

30 minutes

1

Gently rinse the squash blossoms, remove the central pistil, and slice them into thin strips. Bring a pot of water to a boil.
2

Heat 1 tablespoon of olive oil in a large skillet and sauté the garlic until golden. Add the squash blossoms and cook for about 5 minutes. Add the finely chopped sun-dried tomatoes and capers, then mix everything together off the heat.
3

Cook the orecchiette according to package directions. Meanwhile, grate the cacio ricotta. Drain the pasta al dente, reserving some of the cooking water. Toss the pasta in the skillet with the sauce for a couple of minutes, then transfer to a serving bowl. Mix the grated cacio ricotta with a bit of the reserved cooking water to make a creamy sauce, then pour it over the pasta and combine well.
4

Serve on plates with a sprinkle of fresh oregano.