Italian
Pasta with Ricotta Cream and Cherry Tomatoes
by Giallozafferano · 2.9M subscribers on YouTube
This pasta with ricotta is truly special, creamy and super easy. Sautéed spring onion and cherry tomatoes are blended into a silky sauce, then enriched with fresh ricotta and pecorino cheese. A quick and delicious meal.
- Difficulty
- easy
Ingredients
9 items- Spring OnionSpring onion
- Cherry TomatoesMixed datterini and ciliegia cherry tomatoes
- Olive OilExtra virgin olive oil
- SaltTo taste
- Black PepperTo taste
- Fresh RicottaFresh ricotta cheese
- Fresh BasilFresh basil leaves
- PastaAny pasta shape
- Grated PecorinoGrated pecorino cheese
Method
- Finely slice the spring onion. Cut the cherry tomatoes (datterini and ciliegia) in half.
- Heat a pan with olive oil. Add the spring onion, then the tomatoes. Season with salt and pepper. Cover and cook on high heat for 10 minutes.
- After 10 minutes, set aside some of the cooked tomatoes for garnish. Blend the remaining tomatoes.
- Pass the blended tomatoes through a sieve to remove the skins.
- Boil the pasta in salted water.
- Off the heat, add fresh ricotta to the tomato sauce, whisking until smooth. Add fresh basil.
- Drain the pasta al dente directly into the sauce. Add some pasta cooking water to adjust consistency.
- Add grated pecorino cheese and black pepper. Toss well.
- Plate the pasta. Garnish with reserved tomatoes, extra ricotta, and basil.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
