Relax during the holidays: pasta with raw tomato sauce and ricotta

A “cast” sauce with ricotta, which does not require cooking to season with fusilli or other pasta

A “cast” sauce with ricotta, which does not require cooking to season with fusilli or other pasta

Recipe for 2 people.

Classic (no restrictions), Vegetarian

Preparation: 00:15

Interval: 00:00

TOOLS

1 cutting board(s), 2 bowls, 1 colander or strainer, 1 strainer(s), 1 grater, 1 pan(es) for cooking pasta

EQUIPMENT

conventional + processor (optional)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Fusilli (pasta) ingredients.

-200 g of fusilli

– Salt to taste

Ingredients for the raw tomato sauce:

– 2 large, very ripe tomatoes, grated or processed

– 1 clove(s) of garlic, lightly crushed

– 1/4 cup(s) of extra virgin olive oil

– Salt to taste

– pepper to taste

Ingredients: SEASONED RICOTTA

– 100 g of ricotta

– 1 tablespoon finely grated parmesan

– extra virgin olive oil to taste

– nutmeg to taste, grated (optional)

– Salt to taste

– pepper to taste

Ingredients for decorating

– basil to taste (leaves)

Ingredients to accompany

– grated parmesan to taste

PREPARATION:

1. Bring a pot of water to boil to cook the pasta.
2. Separate the recipe ingredients and utensils.
3. Wash the tomatoes, cut them in half and remove the seeds. Grate on the coarse side or place in a food processor and pulse to shred, without letting it fall apart.
4. Place the grated or processed tomatoes in a colander or strainer and let them drain for a few minutes.
5. Wash and dry the basil, chop the leaves and set them aside on absorbent paper.
6. Grate the parmesan finely if you didn’t buy it grated.

PREPARATION:

Fusilli (cooking):

1. When the water boils, add the salt and pasta.
2. Cook according to package directions

Seasoned Ricotta:

1. Place the ricotta in a bowl and break it up with a fork.
2. Add the grated parmesan and mix.
3. Season with olive oil, nutmeg (optional), salt and pepper and set aside.

Raw tomato sauce:

1. Lightly crush the garlic clove with the side of the knife and place it in a bowl.
2. Add the extra virgin olive oil, salt and pepper and mix.
3. Add the grated or processed and drained tomatoes and mix again so that they are completely covered in the sauce.
4. Reserve.

Fusilli in raw tomato sauce with ricotta:

1. When the pasta is cooked al dente, drain it.
2. Quickly add the pasta to the raw tomato sauce and stir to combine.

FINALIZATION AND ASSEMBLY:

1. Arrange the Fusilli with Raw Tomato Sauce on a serving plate or, if you prefer, distribute them on soup plates.
2. Spread the seasoned ricotta on top.
3. Decorate with basil leaves.
4. Bring the parmesan to the table separately.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.