Orecchiette with Cherry Tomatoes, Marjoram, and Ricotta Salata

Ingredients

• 2  garlic cloves minced
• 2 tbsp olive oil extra-virgin
• 2 pounds orecchiette homemade
• 2 tablespoons oregano leaves fresh
• 1 tsp chile flakes dried whole red chopped
• 4 ounces pecorino crumbled
• 6 servings sea salt 
• 2 pts cherry tomatoes mixed red yellow halved
• 1 medium onion diced yellow finely

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of water to a boil and salt generously.
2. Heat a large frying pan over medium heat; swirl in 2 tbsp. oil.
3. 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.
4. Add half of tomatoes and cook until jammy, stirring often, about 10 minutes. "
5. Let them cook until they collapse and start making syrupy bubbles," says Nosrat.
6. Boil orecchiette until tender to the bite, 7 to 10 minutes if fresh, 15 to 20 if dried.
7. 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.
8. *Because store-bought pasta is thinner than homemade, you get more pieces per pound.