Orecchiette with Salsa Cruda and Ricotta
['1 medium shallot, minced', '2 small garlic cloves, forced through a garlic press', '2 tablespoons extra-virgin olive oil', '1 1/2 pounds tomatoes, chopped', '1/4 teaspoon hot red-pepper flakes', '1/3 cup coarsely chopped basil', '1 pound dried orecchiette', '3/4 cup ricotta (preferably fresh)', 'Small basil leaves']
Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.
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