400g Riscossa Orecchiette pasta
500g cherry tomatoes
breadcrumbs as required
a piece of chili pepper
extra virgin olive oil as required
basil leaves as required
Boil some water for the pasta, and at the same time, heat some oil in a frying pan. Pour the breadcrumbs into the pan and keep stirring for a few minutes until golden.
Put the breadcrumbs into another container and then add more oil (into the same pan) to slightly soften the garlic, and add the cleaned and chopped tomatoes (crush some to let out the juice).Turn up the gas to a high flame and leave for a few minutes.
Add the basil leaves, piece of chili pepper, and salt.Add the pasta to the boiling water and cook until al dente, then drain and add it to the sauce, mix together with a few tablespoons of cooking water.
At the end, add the breadcrumbs and a leaf of chopped basil.