Pasta with ricotta and tomatoes
2 servings
20 minutes
Pasta with ricotta and tomatoes is an ode to Italian cuisine, blending the creaminess of ricotta with the spiciness of tomato sauce. Fusilli absorbs the vibrant flavors of tomatoes and chili sauce, becoming a fragrant base, while arugula adds a hint of bitterness and freshness. This dish was born from Italians' love for simple yet rich flavors, where ricotta plays a starring role in giving the pasta a velvety texture. It is perfect for both a casual lunch and a cozy dinner with a glass of red wine. Topped with grated hard cheese, this culinary masterpiece transforms into a harmony of flavors where softness and richness unite in every bite. Serve hot while enjoying the traditions of Mediterranean cuisine.
1
Cut the tomatoes in half.
2
Pour 1 liter of water into the pot, add salt and oil.
- Olive oil: 2 teaspoons
- Chili sauce: 1 tablespoon
3
Bring to a boil and add fusilli. Cook without boiling for the time indicated on the package.
- Fusilli: 250 g
4
Add tomato paste and chili sauce to the heated oil in the frying pan.
- Tomato paste: 2 tablespoons
- Chili sauce: 1 tablespoon
5
Add tomatoes.
6
Chop the arugula finely.
7
Grate the cheese on a fine grater.
8
Add arugula to the sauce.
- Rocket (arugula): 0.5 bunch
9
Drain the water.
10
Add ricotta to the pasta.
- Ricotta cheese: 100 g
11
Mix thoroughly.
12
Add hard cheese (about 2/3 of the total amount), mix again. Wait for 2 minutes until the cheese melts.
- Hard cheese: 75 g
13
Add sauce.
14
Mix and transfer to a plate.
15
Sprinkle with leftover grated cheese and serve
- Hard cheese: 75 g
