Creamy ricotta and tomato pasta

main dish Italian cuisine family kitchen
Total: 30 min. | Active: 30 min.
vegetarian

The marriage of velvety, creamy ricotta and sun-dried tomatoes guarantees an explosion of Mediterranean flavours with every bite. The pasta coated with this delicious sauce is pure pleasure for the palate. An easy dish that is quick to prepare but packed with flavour. The perfect recipe when a quick dinner is called for that can be prepared in a few steps with just a handful of ingredients and that is also incredibly tasty.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 4 portions

Tomato sauce
3 tbsp olive oil
1 glass dried tomatoes in oil (approx. 280 g), drained, roughly chopped
1  onion, finely chopped
½ dl white wine
½ bunch basil, finely chopped
½ bunch flat-leaf parsley, finely chopped
Pasta
400 g pasta (e.g. penne)
  salted water, boiling
Ricotta sauce
200 g ricotta
60 g grated Parmesan
  salt to taste
1 tbsp olive oil

How it's done

Tomato sauce

Heat the oil in a pan (see tip). Sauté the onion for approx. 3 mins. Add the tomatoes, cook for approx. 1 min. Pour in the wine, simmer briefly until the wine has evaporated. Remove the pan from the heat, mix in the basil and parsley. Remove half of the sauce and set aside, leaving the rest in the pan.

Pasta

Cook the pasta in boiling salted water until al dente. Set aside 50 ml of the cooking water, drain the pasta.

Ricotta sauce

Add the ricotta and half of the parmesan to the tomatoes in the pan, mix in the reserved cooking water. Add the pasta, mix and season. Plate up the pasta, drizzle with oil, serve with the remaining tomato sauce and parmesan.

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