Total Time
45 Mins
Yield
Serves 6 to 8
Photo: Thomas J. Story

How to Make It

Step 1

Bring a large pot of water to a boil and salt generously.

Step 2

Heat a large frying pan over medium heat; swirl in 2 tbsp. oil. Add onion and a pinch of salt. Cook until tender, stirring occasionally, about 20 minutes. It's okay if onion picks up color, but don't let it burn; add a splash of water if you need to. Stir in chile and garlic; cook 1 minute.

Step 3

Add half of tomatoes and cook until jammy, stirring often, about 10 minutes. "Let them cook until they collapse and start making syrupy bubbles," says Nosrat.

Step 4

Boil orecchiette until tender to the bite, 7 to 10 minutes if fresh, 15 to 20 if dried.

Step 5

Scoop out pasta and add to pan, along with remaining tomatoes and half of marjoram. If pasta looks dry, add a little oil and pasta water. If you like, stir in some ricotta salata. Spoon into bowls and top with ricotta and remaining marjoram.

Step 6

*Because store-bought pasta is thinner than homemade, you get more pieces per pound.

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