Wednesday, November 11, 2009

Pasta e Ricotta

Pasta e Ricotta
From The Southern Italian Table: Authentic Tastes from Traditional Kitchens

Printable Recipe

Hands on time: 5 minutes
Cooking time: 10-15 minutes (mostly boiling the water)

Serves 1

2-3 oz/56-85g spaghetti or any other pasta (I used bucatini)
¼ cup ricotta
1-2 heaping tbsp grated pecorino or Parmigiano cheese
Salt & freshly ground black pepper
Fresh basil or parsley, finely chopped (optional)

1. Boil pasta in lots of salted water until al dente. Timing will depend on the type of pasta used.

2. Meanwhile, spoon ricotta into a pasta bowl and blend in the grated cheese.

3. Just before draining cooked pasta, scoop 2-3 tbsp cooking water and blend into the ricotta mixture.

4. Drain the pasta well and toss into the ricotta mixture. Season with salt & pepper and fresh herbs.

Eat immediately…it does get cold quickly.

1 comment:

Bergamot said...

simple and nice...i like ricotta...