Pasta is always a good choice! This sauce is easy to make, and the result is spectacular.
Recipes
Fresh Pasta with Tomato and Ricotta
Ingredients
- 360 g Borges penne rigate
- 300 g red and yellow cherry tomatoes
- 200 g ricotta cheese
- 3 tablespoons Borges extra virgin olive oil
- 1 clove of garlic
- A few fresh basil leaves
- 40 g grated Parmesan cheese
- Salt and pepper to taste
Step by step
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Step 1
Cook the pasta in plenty of salted water following the instructions on the package. Set aside some of the cooking water.
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Step 2
Slice the cherry tomatoes in half. Heat the extra virgin olive oil in a large frying pan and lightly brown the garlic. Add the tomatoes and cook for 4 or 5 minutes until they begin to soften.
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Step 3
Transfer the drained pasta to the pan and mix it with the tomatoes. Add a few tablespoons of the cooking water for a lighter, thinner sauce.
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Step 4
Add the ricotta little by little and stir gently so that it melts slightly without losing its creaminess.
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Step 5
Add the fresh basil and grated Parmesan and add salt and pepper to taste.
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Step 6
Serve immediately topped with a drizzle of extra virgin olive oil and a few fresh basil leaves.
