Ingredients:
Kosher salt
12-16 ounces orecchiette pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
3/4 cup torn fresh basil
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 cup ricotta cheese
1/4 cup grated pecorino romano cheese
Freshly ground pepper
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain.Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10-20 minutes.
Add the pasta and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.
