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SPICY PASTA WITH RICOTTA AND CHERRY TOMATOES
Calories: 316 Kcal
Preparation time: 10 min
Cooking time: 10 min
Difficulty: very easy
Cost: very low
Ingredients for 2 servings:
200 g of pasta (like fusilli, penne, or rigatoni)
100 g of ricotta
1 spring onion or 1 shallot
200 g of fresh cherry tomatoes
Fresh basil
Salt to taste
1 teaspoon of Peperita’s Caienna n° 4 chili powder
Grated cheese (optional)
Extra virgin olive oil, as needed
Instructions:
Prepare the sauté: Finely chop the spring onion or shallot, depending on your preference. Sauté it in a pan with plenty of extra virgin olive oil over medium-low heat until golden brown.
Cook the cherry tomatoes: Add the halved fresh cherry tomatoes to the sauté and season with salt to taste. Let them cook for about 10-15 minutes, until the tomatoes have softened. At the end of cooking, add a few torn basil leaves to infuse the sauce with flavor.
Cook the pasta: Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions.
Prepare the creamy sauce: Once the tomatoes are ready, lower the heat and add the ricotta to the sauce. Mix well, adding a little pasta cooking water to achieve a creamy consistency. At this point, add a teaspoon of Peperita’s Caienna n° 4 chili powder and stir again to evenly distribute the spiciness.
Combine the pasta with the sauce: Drain the pasta al dente and add it directly to the pan with the sauce. Toss everything together for a few minutes, allowing the pasta to absorb the flavors and the sauce to coat the pasta perfectly.
Serve: Serve the spicy pasta with ricotta and cherry tomatoes hot, garnished with fresh basil leaves and, if desired, a sprinkle of grated cheese.
