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