Swirls with ricotta and cherry tomatoes
20 min.
2
18
CAPELLO BIANCO PIPE RIGATE
200 g
Garlic
2 cloves
Olive oil
3 tbsp.
Basil
½ bunch
Cherry tomatoes
300 g
Ricotta cheese
200 g
Salt and freshly ground black pepper
to taste
PREPARATION:
- Cook swirls al dente for 8 minutes in salted water in a large saucepan. Before draining all the water, pour about 100 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky.
- Heat 3 tbsp of olive oil in a deep frying pan, and fry the finely chopped garlic until golden. Chop basil manually and add to the garlic. Keep some whole leaves as a garnish. Cut cherry tomatoes in half and fry with garlic and basil until softened. Simmer so that the ingredients exchange flavors.
- Add ricotta, cooked pasta and some starch water to tomatoes. Mix well.
- Garnish with basil and serve hot. Buon appetito!