Spaghetti with Pachino Tomato and Ricotta

Spaghetti with Pachino Tomato and Ricotta

1 1/2 cup – 300g pachino tomato
1/2 cup – 125g ricotta
3 tbsp – 45g evoo
2 cups – 200g spaghetti
3/8 cup – 40g parmesan cheese (grated)
2 garlic cloves
black pepper
fresh basil

Put the water from the pasta to boil.

In the meantime, in a large pan, pour the oil and the garlic cut into slices, and fry it over a moderate heat, being careful not to burn it.
Add the cherry tomato cut in half, salt and pepper and cook over low heat for 20-25 minutes. At this point add the fresh basil and turn off the heat almost immediately after.
Salt the water and cook the spaghetti al dente. Pour them into the sauce, taking care to keep aside a few ladles of water from the pasta. Stir in the pan for a few minutes, and remove from heat.
Add the grated Parmesan cheese alternating with the water of the pasta, continuing to stir. Then add the ricotta and serve with a turn of oil and a basil leaf.

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