Italian
Pasta with Tomato, Ricotta Cream and Basil Sauce
by Chef Max Mariola · 1.1M subscribers on YouTube
A quick and easy summer pasta dish with fresh tomato sauce, creamy ricotta, and a fragrant basil sauce. Ready in just 8 minutes!
- Difficulty
- easy
Ingredients
9 items- GarlicOne clove
- Grana PadanoFor the basil sauce and to finish the dish. Aged 40 months recommended.
- Ricotta di BufalaBuffalo ricotta preferred; regular ricotta can be substituted.
- Pomodori CasalinoCasalino variety is ideal; any ripe fresh tomatoes work.
- Extra Virgin Olive OilExtra virgin olive oil for both basil sauce and tomato sauce.
- VermicelliSpaghetti or vermicelli work well.
- BasilFresh basil leaves for the sauce.
- SaltTo taste
- WaterBoiling water for the ricotta cream and for blanching tomatoes.
Method
- Prepare the ricotta cream: add a little boiling water to the ricotta and whip until smooth and creamy.
- Blanch the tomatoes: remove the tops, blanch in boiling water for 10 seconds, then cool in ice water and peel. Cut into large pieces.
- Prepare the basil sauce: in a blender, combine basil leaves, a pinch of salt, Grana Padano cheese, and olive oil. Blend until smooth.
- Cook the pasta in salted boiling water until al dente.
- While the pasta cooks, make the tomato sauce: in a pan, heat olive oil with a garlic clove and basil stems. Once the garlic is golden, remove garlic and stems. Add the chopped tomatoes and cook for 3 minutes.
- Drain the pasta and add it to the tomato sauce. Toss to coat. Turn off the heat and add a sprinkle of Grana Padano and a pinch of salt.
- Plate: spread a layer of ricotta cream on the plate, top with the pasta and tomato sauce, then drizzle with basil sauce.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
