Pasta Crudaiola With Ricotta Tarifi

Malzemeler

• 1 Pound Dried Short Pasta (See Note Above), 1 Pound Ripe Plum Tomatoes, 2 Cloves Garlic, Peeled & Finely Minced, Salt & Pepper, 3 Tablespoons Extra Virgin Olive Oil, 4 Tablespoons Finely Chopped Fresh Basil, 1 (8 Ounce Container) Full Fat Ricotta Cheese. To Garnish: Fresh Basil Leaves, Toasted Pine Nuts. To Serve: Grated Parmesan or Pecorino Cheese

Hazırlanışı

1. One hour or more before dinner wash the tomatoes and cut them in half. With a sharp knife cut out the core end and run your finger along the inside to remove most of the seeds. Cut the tomatoes into a coarse dice (about 1/2 inch pieces) and place in a bowl. Continue to cut all the tomatoes in the same manner. Add the garlic, basil, and olive oil to the bowl and stir. season with salt and pepper and cover until needed. Place a large pot of salted water on to boil, then cook the pasta until it is al dente, and then drain. Return the pasta to the pot, and add the tomato mixture, and mix well. Add the ricotta cheese to the pot and toss well until the pasta is coated in the cheese. Spoon into individual bowls and top with a sprinkling of grated cheese. Garnish each bowl with fresh basil leaves and toasted pine nuts.

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