Pasta with tomato and ricotta
Vincenzo's Plate · ♥ 10.6K likes · 371.2K views · 12 min video
Read about ricotta in the BrightCulinary Book
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Ingredients
Method
Techniques
- 300 g elicoidali pasta
- ½ whole onion
- fresh basil
- 1 bottle passata
- 250 g ricotta
- Parmigiano Reggiano
- 3 tbsp extra virgin olive oil
Over medium-low heat warm the olive oil, add the onion and cook about 10 minutes until golden brown.
Cooking the onion golden
Add the passata, emptying the bottle without rinsing it with water.
- salt
- pepper
Season generously with salt and pepper; tear the basil in by hand, never cut on a board.
Cook gently about two more minutes until thicker, then take the pan off the heat so the basil does not overcook.
- 4–5 l water
- 1 tbsp rock salt
Bring a large pot half full of water with the rock salt to a boil, add the pasta, stir in the first minute and once more during cooking; cook about 12 minutes.
- pasta water
Break the ricotta in a bowl with a fork, grate in Parmigiano Reggiano, and loosen with a little pasta water until creamy. Taste.
Put the sauce back on the stove, stir in the ricotta mixture to make a pink sauce.
The pink sauce
Reserve a mug of pasta water; lift the pasta into the sauce and stir, adding pasta water only if needed.
Combining pasta and sauce