Method

1

Bring plenty of salted water to the boil (7gr salt to 1lt water), when boiling drop the pasta and stir well.

2

Meanwhile bring to simmer the fresh rocket + chilli + celery sugo in a large frying pan.

3

Drain the pasta ‘al dente’ and toss with the sauce for 1 minute, remove from heat and add salted ricotta, stir to combine.

4

Serve with fresh rocket on top and a drizzle of extra virgin olive oil.

Prep Time5 minsCook Time12 minsYields5 Servings

Cook this delicious recipe with Luca's Fresh Rocket + Chilli + Celery Sauce

CategoryDifficultyBeginner
 

Ingredients

 400 g Orecchiette
 1 LC Fresh Rocket + Chilli + Celery Sauce
 80 g Salted ricotta, grated or Pecorino cheese
 30 g Baby rocket leaves, roughly chopped to garnish (optional)
 2 tbsp Extra virgin olive oil
 Salt & Pepper

Ingredients

 400 g Orecchiette
 1 LC Fresh Rocket + Chilli + Celery Sauce
 80 g Salted ricotta, grated or Pecorino cheese
 30 g Baby rocket leaves, roughly chopped to garnish (optional)
 2 tbsp Extra virgin olive oil
 Salt & Pepper

Directions

1

Bring plenty of salted water to the boil (7gr salt to 1lt water), when boiling drop the pasta and stir well.

2

Meanwhile bring to simmer the fresh rocket + chilli + celery sugo in a large frying pan.

3

Drain the pasta ‘al dente’ and toss with the sauce for 1 minute, remove from heat and add salted ricotta, stir to combine.

4

Serve with fresh rocket on top and a drizzle of extra virgin olive oil.

Orecchiette with Fresh Rocket + Chilli + Celery Sauce and Grated Salted Ricotta
IngredientsDirections