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Pasta with Tomatoes and Ricotta

Written on Saturday, 12 February 2011 08:50

This recipe is a variation of the famous Sicilian Pesto.
The original dish requires also garlic and pine nuts. You can try both ways and decide which one is your favorite!

Every 4 people

  • 400g of Penne Rigate Pasta
  • 400g of wine ripened tomatoes
  • 100g of ricotta cheese
  • 1 handful of basil
  • 80g of parmigiano reggiano
  • 100ml of extra virgin olive oil
  • Salt

In a pan start boiling the pasta in salted water.
Meanwhile in a food mixer put all the ingredients and mix until everything is nicely mashed.
When ready, drains the pasta, add the sauce and serve.