Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
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Lasagna with Ricotta
Pasta with Tomatoes and Ricotta
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
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.