We eat a lot of pasta in our house, but we rarely eat the same dish twice a month. Pasta lends itself to so many variations. You could easily eat pasta every day for a year and never have the same dish twice. When ripe and tasty tomatoes are available during the summer, I often use raw or just cooked tomatoes of sauces. This pasta was born when I had a little ricotta and a small goat cheese register in my refrigerator that was to be exhausted.
I love experimenting in the kitchen and I admit that some of my experiments have gone better than others. When my husband had tasted this dish, he immediately told me that he was a custodian and that I had to share it on the blog. The creamy sauce perfectly covers the pasta without being too heavy. The outbreak and the top tomato topping complies the sauce really well. This is such a satisfying dish of pasta, I serve it together with a large green salad and mixed to complete the meal.
Enjoy your meal!
Deborah Mele
Ingredients
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3/4 cup of ricotta
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3/4 cups of goat cheese
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1/3 cup of heavy cream or half and half
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1/4 cup of grated Parmesan
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Salt and Pepe
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1/4 cup of fresh herbs (basil, parsley, oregano)
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Dry pasta with 1 pound
Pomodoro Tomato burst:
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3 tablespoons of olive oil
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Salt and Pepe
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2 cloves of garlic, chopped
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Pinch the red pepper flakes
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3 cups of halved ripe cherry tomatoes
To serve:
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Grated Parmesan or Roman pecorino cheese
Instructions
- Put ricotta and goat cheese in a blender.
- Slowly add half and half or heavy cream to loosen it.
- Add grated cheese, salt, pepper and fresh herbs.
- Pulse until the herbs are finely chopped.
- The sauce should be similar to a thick sour cream.
- Bring a large pot of slightly salted water to a boil.
- While the water is heating, heat the olive oil for the dressing in a pan over medium heat.
- Add the salt flakes, pepper and chilli pepper and cook about a minute, until it is fragrant.
- Add the tomatoes and cook, stirring occasionally, until the tomatoes soften about 4-5 minutes.
- Cook the pasta until it is “al dente”, then drain them, reserving a small cup of pasta water.
- He reports the pasta in the pot and collect the cheese mixture at the top, reserving a couple of spoons to serve.
- Cook a minute or two over high heat, adding enough pasta water to loosen the sauce so that cover the pasta.
- Serve the pasta in individual bowls with a tomato ball that is tied on each and a spoonful of cheese sauce.
- Pass the grated cheese at the table for those who want it.
Nutrition information:
Product: 4
Portion size: 1
Amount for portion:
Calories: 598Total fat: 36gSaturated fat: 17gTrans fat: 0gFatty fat: 16gCholesterol: 71mgSodium: 640mgCarbohydrates: 44 gFiber: 3gSugar: 5gProtein: 26g
