Pasta with Ricotta and Tomatoes
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
2
Description
Pasta with Ricotta and Tomatoes
Ingredients
- Pasta shells - 8.8 oz
- Passata Tomato Sauce - 2 tablespoons
- Arugula - ½ bunch
- Olive Oil - 2 teaspoons
- Chili jam - 1 tablespoon
- Ricotta cheese - 3.5 oz
- Hard Cheese - 2.6 oz
Step by Step guide
Step 1
Cut the tomatoes in half.
Step 2
Pour 1 liter of water into a pot, add salt and oil.
Step 3
Bring to a boil and add the fusilli. Cook without allowing it to boil, for the time indicated on the package.
Step 4
In a heated pan, add the tomato paste and chili sauce to the oil.
Step 5
Add the tomatoes.
Step 6
Finely chop the arugula.
Step 7
Grate the cheese on a fine grater.
Step 8
Add the arugula to the sauce.
Step 9
Drain the water.
Step 10
Add the ricotta to the pasta.
Step 11
Mix thoroughly.
Step 12
Add the hard cheese (about 2/3 of the total amount), mix again. Wait 2 minutes for the cheese to melt.
Step 13
Add the sauce.
Step 14
Stir and transfer to a serving dish.
Step 15
Sprinkle with the remaining grated cheese and serve.
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