CHERRY TOMATOES AND RICOTTA SAUCE
A delicate sauce for the summer days coming.
Cherry tomatoes are a bless, especially when they come from the South of Italy.
We used La Rosina cherry tomatoes to make this sauce because we try all the products we sell for Italian Food UK ourselves before putting them on line and these tomatoes were juicy, rich and delicate.
Cooking them with some olive oil and basil makes already a sweet tomato sauce you can indulge in but if you like cheese as we do, adding ricotta would sound good to you too.
We suggest the use of pasta shapes like penne, rigatoni, gomiti, mezzi rigatoni and all the ones that allow this sauce to go into them!
220 gr of pasta (better penne, rigatoni, mezzi rigatoni)
1 tin of cherry tomatoes or 400 ml of tomato passata
250 gr of ricotta
1 small onion finely chopped
some basil leaves
Chop the onion in really small pieces Heat 3 spoons of extra virgin olive oil and stir fry the onions until they are a bit golden. Add now the cherry tomatoes or the passata and cook at medium heat for around 15 minutes and adjust with salt and stir from time to time. Add now the ricotta, stir it gently with the help of a wood spoon and cook for 5 minutes. Turn off the cooker, adjust with a pinch of salt, pepper and add 3 or 4 basil leaves and push them into the sauce to let them release their flavour. In the meantime boil the water for your pasta, add the coarse salt, and cook the pasta until al dente.
Once al dente transfer in the pan with the tomato sauce with the help of a slotted drainer and cook for two minutes, stirring and allowing the sauce to enter in the pasta!