Pasta with ricotta and sun-dried tomatoes
3 servings
25 minutes
Pasta with ricotta and sun-dried tomatoes is the embodiment of Italian gastronomic perfection. Its roots trace back to the sunny regions of Italy, where simple yet rich ingredients transform into true masterpieces. The delicate ricotta gives the dish a velvety texture, while sun-dried tomatoes, anchovies, and capers fill it with depth of flavor, playing on the contrast of sweetness and spiciness. The secret to perfect pasta is the right mixing technique: the sauce combines with the pasta, absorbing the aroma and richness of each component. Almonds toasted to a crispy golden crust add a pleasant nutty note, replacing traditional cheese. This recipe is not just a meal but a gastronomic journey that reveals the multifaceted flavors of the Mediterranean.
1
While the pasta is boiling, blend ricotta, parmesan, tomatoes, capers, anchovies, and basil with an immersion blender.
- Ricotta cheese: 150 g
- Grated Parmesan cheese: 1 tablespoon
- Sun-dried tomatoes in oil: 4 pieces
- Anchovies: 1 piece
2
When the pasta is 2/3 cooked (if the package says 13 minutes, turn off the heat at the 9th minute), transfer the sauce to a pan, add a ladle of the water in which the pasta was cooked and the pasta itself. Cook the pasta for the remaining 1/3 time (4 minutes), stirring occasionally.
- Paste: 230 g
3
Fry chopped almonds separately in a pan. Sprinkle the finished paste with almonds instead of cheese.
- Peeled almonds: 20 g