Conchiglioni Fillings
15 recipes
Pasta with ricotta and tomatoes
ingredients
servings
2
Semolina pasta
100 oz
Sheep milk ricotta cheese
100 oz
Pachino tomatoes
80 oz
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
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first quick meal and super tasty
preparation
step 1
Wash the tomatoes and blanch in boiling water until the skin just will not be split. Drain and let cool.
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.
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.
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.
step 5
Cook the pasta in boiling water and al dente retaining the cooking water.
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.
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.
step 8
Serve the pasta in single portions and add a final round of extra virgin olive oil and some basil leaves.
