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Pasta with Ricotta, Tomato, and Walnuts

17/11/2023

Pasta with ricotta, tomato, and walnuts is a hearty and aromatic dish, an alternative way to enjoy a creamy and flavorful pasta dish. Here is the recipe:

Ingredients

  • 320 g of pasta (such as penne or rigatoni)
  • 250 g of fresh ricotta
  • 400 g of peeled tomatoes (or tomato puree)
  • 100 g of coarsely chopped walnuts
  • 2 cloves of garlic
  • Extra virgin olive oil as needed
  • Salt as needed
  • Black pepper as needed
  • Grated Pecorino Romano (optional)
  • Fresh basil for garnish (optional)

Preparation

  1. Start with the preparation of the sauce. In a large pan, heat some extra virgin olive oil and sauté the peeled garlic cloves until they turn golden. If you prefer, you can remove them later to have a more delicate flavor.

  2. Add the peeled tomatoes to the sauté, crushing them with a fork if necessary. If using tomato puree, pour it directly. Let it cook over medium heat for about 15-20 minutes, until the sauce has reduced and is flavored. Season with salt and pepper to taste.

  3. While the sauce is cooking, bring a pot of salted water to a boil and cook the pasta according to the instructions on the package, remembering to drain it al dente.

  4. In a large bowl, mix the ricotta with a pinch of salt and pepper until it becomes creamier and easier to work with.

  5. Toast the chopped walnuts in a non-stick pan until they become slightly golden, being careful not to burn them. Then set them aside.

  6. When the pasta is ready, drain it and transfer it to the pan with the tomato sauce, adding a little pasta cooking water if necessary to bind the sauce.

  7. Turn off the heat and add the ricotta to the pasta, mixing well to blend.

  8. Serve the pasta on plates, sprinkling the toasted walnuts on top, and if desired, a dusting of grated Pecorino Romano and a few leaves of fresh basil for garnish.

Curiosity

Walnuts not only add a crunchy touch to the recipe, but they are also a very common ingredient in Italian kitchens, especially in the Center and South, where they are often used for pestos, desserts, and as a condiment for many dishes.