Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata
For this summery pasta, Berkeley chef and cooking teacher Samin Nosrat cooks down half of the tomatoes into a savory jam, then adds fresh ones at the end. "I like to layer flavors, to have two levels of deliciousness." If you can't find ricotta salata, fresh ricotta works well, too--just drain it and stir in some salt.
This Story Originally Appeared On sunset.com