- Cook the pasta in plenty of salted water
- At the end of cooking, drain the pasta, reserving 2 tablespoons of the cooking water and leave to cool
- In the meantime, cut the tomatoes into quarters lengthwise
- Wash, remove the tip and cut the snow peas by about 2 cm
- Peel the garlic and place it in a pan with a spoonful of oil
- As soon as the garlic starts to brown, add the cherry tomatoes, snow peas, ¾ of a glass of water, a pinch of salt and bring to the boil
- Cook for about 15 minutes, checking every now and then that they do not dry out too much (add a drop of water if necessary)
- Lift the lid and let all the water evaporate by raising the heat but making sure it does not stick to the bottom
- Taste and check the salt and cooking then turn off the heat
- Add the pepper pesto, the strong ricotta sauce, a teaspoon of spicy chilli pepper, the chopped basil and 2 tablespoons of cooking water
- Season the orecchiette with the hot sauce, mixing well
- If they seem too dry, add a drop of cold water
- Serve on plates