Pens, tomatoes and Ricotta Cheese (2)
Instructions
Fry the onion in oil, add the tomatoes and let them cook for about 1 hour on low heat with a little Basil.
Cook pasta al dente, and when it is almost cooked, crumble the cheese into the soup with a little of the pasta cooking water and a bit of sauce.
Then drain the pasta, put it in the soup-tureen, add the remaining sauce and mix well.
Sprinkle with cheese and serve.
Ingredients and dosing for 6 persons
- 600 g of great pens type pasta
- Seed oil
- 800 g of peeled tomatoes
- 1/2 onion
- 300 g of ricotta
- 100 g of parmigiano
- Basil