Pasta and ricotta

Pasta with ricotta is a simple and tasty dish from the Italian culinary tradition, particularly from the Sicilian one. Here is the recipe for you.

Ingredients

• 320 g of pasta (such as penne, rigatoni or fusilli)
• 250 g of fresh sheep’s milk ricotta
• 50 g of grated Parmesan cheese
• Black pepper to taste
• Salt to taste
• Extra virgin olive oil to taste
• Fresh basil (optional)

Preparation

1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package until it is al dente.
2. While the pasta cooks, in a large bowl, mix the ricotta with a pinch of salt, some freshly ground pepper, and a drizzle of extra virgin olive oil to make it creamier.
3. When the pasta is ready, reserve some of the cooking water and drain the pasta.
4. Transfer the pasta to the bowl with the ricotta and mix well, adding a little of the reserved cooking water to help bind the sauce to the pasta.
5. Add the grated Parmesan and mix again.
6. If you wish, you can add hand-torn fresh basil leaves for a touch of freshness.
7. Plate the pasta and finish with an additional sprinkling of Parmesan and a grind of black pepper.

Serve the pasta immediately while it’s hot, to fully enjoy its flavor and creaminess. This dish is simple, but the quality of the ingredients is essential for the final result. Enjoy your meal!