Gnocchetti sundried tomato sauce
Instructions
While water boils for pasta put in mixer tomatoes, carrot, celery; blend it all by getting off to a bit of oil to emulsify the sauce.
When the pasta is cooked, drizzle with salsa cruda and ricotta salata Al Forno zest.
Ingredients and dosing for 4 persons
- 400 g of sardinian gnocchetti type fresh pasta of semi-integral flour
- 8 sundried tomatoes
- 1 small carrot
- 1/2 stalk celery of tender
- Olive oil extra virgin
- Baked ricotta