Pasta Lake Como
8 servings
60 minutes
The 'Lake Como' pasta is a gastronomic poem inspired by Italian landscapes and the warmth of Mediterranean cuisine. This recipe combines the tenderness of ricotta, the aroma of fresh basil, and the richness of canned tomatoes to create a rich and harmonious flavor. The light spiciness of garlic and red pepper highlights the Italian character of the dish, while white mushrooms add depth and sophistication. Baked pasta becomes especially juicy as it absorbs the flavors of zucchini and olive oil. It is the perfect treat for a cozy dinner when you want to be transported to the picturesque shores of Como, enjoying its leisurely atmosphere and Italian culinary heritage.
1
Preheat the oven to 230 degrees. Spray the surface well with non-stick spray.
2
Evenly spread the paste at the bottom of the pot. Dilute the liquid from the canned tomatoes with water to make a full glass.
- Pasta: 400 g
- Canned tomatoes: 1.2 kg
3
Pour the pasta with the resulting liquid and olive oil. Mix the tomatoes with basil in a bowl; season with salt and pepper. Spread over the pasta. Top with half slices of zucchini.
- Pasta: 400 g
- Olive oil: 2 tablespoons
- Basil: 3 tablespoons
- Canned tomatoes: 1.2 kg
- Salt: 1 teaspoon
- Red peppercorns: to taste
4
Mix ricotta, garlic, red pepper flakes, nutmeg, and salt in a small bowl. Pour the mixture over the zucchini. Layer mushrooms and remaining zucchini slices on top of the ricotta mixture.
- Ricotta cheese: 360 g
- Garlic: 9 cloves
- Red peppercorns: to taste
- Ground nutmeg: 1 teaspoon
- Salt: 1 teaspoon
- Porcini mushrooms: 2 g
5
Close the pot lid and take it out of the oven after 53 minutes or 3 minutes after the aroma appears.
- Courgette: 900 g