I've made at the explicit request of my companion, I asked him if he was all right if I did the mezzepenne with ricotta cheese, bacon and maybe some oil that I put forward, but he has specifically requested to do so only with ricotta and tomato. "Fresh?" I ask, "No, no, the past."
Storch a little 'nose because I do not think this great idea ... but I had to change my mind ... a delicious creamy sauce, simple, light and really tasty!
Serves 2:
- 250 g tortiglioni or other pasta of your choice
- 200 grams of ricotta
- 200 g tomato pulp or past
- salt
- 1 tablespoon oil
Cook pasta al dente. Meanwhile sift the ricotta in a small saucepan, combine the past, a tablespoon of olive oil and salt. Cook for a few minutes. Drain the pasta, pour the sauce in the pot of mezzepenne, add the pasta and stir for a minute to mix.
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