Sunday, May 15, 2011

Spaghetti with ricotta cheese

Here's a dainty, low-calorie and quick to prepare first course: pasta with ricotta.
This recipe is very simple and quick, and yet very good.
Give the right attention to ricotta though, because it is essential for the success of this dish, it must be fresh! ... Just a slight sour note to compromise the result.
Here's the recipe:

Serves 4

Spaghetti 400 g (14.11 oz)
Tomatoes 300 g (10.59 oz)
Ricotta cheese 150 g (5.30 oz)
1 clove of garlic
Extra virgin olive oil 4 tablespoons
A few basil leaves
Parmesan cheese to taste
Salt to taste
Pepper to taste

In a saucepan brown lightly the garlic with the olive oil, add the peeled tomatoes, season with salt and pepper and cook for about 15-20 minutes, just before turning off the heat, add the basil leaves (picture 1).
In a pot bring enough water to the boil, add salt and dip in the spaghetti.
Crumble the ricotta cheese into a mixing bowl, drain the spaghetti, reserving two tablespoons of the cooking water, and pour them into the bowl with the ricotta. Then mix in the tomato sauce, the cooking water and pepper (picture 2), blend everything and sprinkle with Parmesan cheese.
Bon appetit!

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