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Pasta with ricotta and tomatoes

ingredients

servings

2

Semolina pasta

100 grams

Sheep milk ricotta cheese

100 grams

Pachino tomatoes

80 grams

Shallots

2 unit

Ground ginger

1 spoon

Basil

2 spoons

Extra virgin olive oil

3 spoons

White wine, Pinot

1 glass

Iodized salt

to taste

first courses from Italy - Sicilia

Pasta with ricotta and tomatoes

Pasta with ricotta and tomatoes

vegetarian with gluten with lactose with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta with ricotta and tomatoes

A first quick meal and super tasty

Pasta with ricotta and tomatoes step 1

step 1

Wash the tomatoes and blanch in boiling water until the skin just will not be split. Drain and let cool.

Pasta with ricotta and tomatoes step 2

step 2

Finely chop the shallot and sauté in a pan with a little 'extra virgin olive oil, white wine and ginger better if ROOT FRESH. When the bad luck you will just be colored, add the tomatoes.

Pasta with ricotta and tomatoes step 3

step 3

With the help of a wooden spoon, split the tomatoes coarsely, then add a bit 'of salt, a dribble of olive oil and fresh basil. Cover the pan with a lid and adjust the average flame.

Pasta with ricotta and tomatoes step 4

step 4

When the tomatoes have released a bit 'of their water, turn off the heat and let stand for a few minutes. Season with salt if needed.

Pasta with ricotta and tomatoes step 5

step 5

Cook the pasta in boiling water and al dente retaining the cooking water.

Pasta with ricotta and tomatoes step 6

step 6

Add the ricotta with tomatoes and stir to mix everything well. Help yourself with a little 'cooking water if the act becomes too hard.

Pasta with ricotta and tomatoes step 7

step 7

Add the pasta to the sauce and mix a helping a little 'cooking water. Add a tour of the olive oil and continue to stir.

Pasta with ricotta and tomatoes step 8

step 8

Serve the pasta in single portions and add a final round of extra virgin olive oil and some basil leaves.

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