1. In a large pot, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the orecchiette, and cook to al dente, according to the package instructions.
2. Drain the pasta and toss it with the ricotta. Season to taste with freshly ground black pepper and the salt. Drizzle about 1 teaspoon (5 mL) of Olio Santo on each serving, if desired.
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