Pasta ricotta e basilico

Pasta with ricotta and basil is a simple yet delicious dish, perfect for those who appreciate fresh and light flavors. Here is the recipe:

Ingredients

• 350 g of pasta (penne, fusilli, or spaghetti work well)
• 250 g of fresh ricotta
• A bunch of fresh basil
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• A clove of garlic (optional)

Preparation

1. Bring a pot of salted water to a boil to cook the pasta. When boiling, cook the pasta according to the package instructions to get it al dente.
2. Meanwhile, in a large bowl, mix the ricotta with a pinch of salt and pepper. If you wish, you can add a crushed garlic clove for a bolder flavor, but remember to remove it before dressing the pasta.
3. Wash the basil, dry it, and finely chop the leaves.
4. Once the pasta is cooked, reserve some cooking water, drain it, and put it in the bowl with the ricotta and mix gently. If the ricotta seems too thick, add some of the reserved cooking water to soften it.
5. Add the extra virgin olive oil and chopped basil, and mix again until the dressing is evenly distributed.
6. Taste and, if necessary, adjust the seasoning with salt and pepper.
7. Serve immediately, with a sprinkling of grated Parmesan cheese if you like.

Note:

This dish is very versatile. To make the dish creamier, you can whip the ricotta with some milk or cream before adding it to the pasta. For a more intense flavor, you can also add grated pecorino cheese to the ricotta. Finally, if you are a lover of bolder flavors, you might want to add fresh or flaked chili pepper to give a gentle spiciness to the dish.

Trivia

In Italy, pasta with ricotta is a dish that perfectly suits summer cuisine, especially for its freshness given by garlic (if used) and basil. It is a dish commonly found in home cooking but also on restaurant menus as a light and quick option.