Thursday, 17 November 2011

Shell Pasta with Tomato and Buffalo Ricotta

Home cooking to me is very simple but sometime can be even simpler. This pasta is probably as easy to make as a plain salad. I also did it out of necessity because my ricotta was about to expire.

You’ll need:

·      A can of chopped tomatoes
·      One cloves of garlic
·      Extra virgin olive oil
·      A pinch of salt and a pinch of sugar
·      Buffalo ricotta
·      Fresh Basil

How to make it

While the water prepare to boil, Oil a frying pan and crush a clove of garlic in it. When the oil starts sizzling, pour the can of tomato and season with a pinch of salt and a pinch of sugar to help to lessen the acidity of the tomato.
Gently cook the sauce at a low temperature. The more you cook the better it is. I normally cook the sauce for at least 20 minutes. Once the pasta is cook, pour it into the saucepan and let the pasta absorb the flavors. Sprinkle some fresh basil and the ricotta.

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