The pasta with cherry tomatoes and ricotta salata is a dish easy easy. The sauce is prepared while the pasta is cooking, helping with a great saving of time. To enjoy the best pasta with cherry tomatoes and ricotta salata you have to use some good tomatoes and do not be afraid to be generous with ricotta salata!
INGREDIENTS FOR 4 PEOPLE
400g short sleeves, 400g cherry tomatoes, 100g of ricotta, 1 clove of garlic, fresh basil, extra virgin olive oil to taste salt and pepper (optional)
PREPARATION
Put a pan of salted water on the stove and bring the boil and, when the water stands boil dive half sleeves.
Meanwhile, heat a frying pan in a generous round of extra virgin olive oil and let fry a clove of garlic.
Meanwhile, wash and cut the tomatoes in half.
As soon as the oil begins to sizzle, add the tomatoes to the pan.
Sauce flavored with basil leaves chopped by hand, salted properly. When the tomatoes are wilted forming a beautiful creamy sauce on the bottom of the pan sauce is ready.
Remove the garlic from the pan. Drain the pasta and transfer it to the pan with the sauce, adding a little 'water from the pasta itself.
Jump up the dough for a few minutes and finish the preparation with other leaves of fresh basil.
Serve the pasta and serve with a generous sprinkling of ricotta salata.
NOTES:
Ricotta salata is another one of those products that can make us very proud. Known throughout the world, the ricotta is produced from sheep's milk, goat's milk or mixed vaccine and its nutritional characteristics make it a great meal for taste and digestibility. The best on the market come from Sardinia, Sicily and Umbria and are well suited to many types of sweet and savory preparations. The ricotta was for a long time a "smart food" used by the peasantry who liked him very much for the easy availability, the great calorie and low cost.
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