Perciatelli with tomato and ricotta
Instructions
In a crock fry chopped onion with pork fat and oil, add the peeled tomatoes without seeds and vegetation water, Cook very moderate and focus before you retire the sauce add the Basil.
In a bowl mix the ricotta with a third part of the sauce using a fork to mix well, pour the mixture into the remaining sauce and stir.
Boil in lightly salted water perciatelli, al dente drain them, put them in a serving dish and toss with the sauce and grated pecorino cheese.
Ingredients and dosing for 4 persons
- 400 g of type perciatelli pasta
- 750 g of peeled tomatoes
- 150 g of fresh sheep's milk ricotta
- 50 g of suet
- 5 cl of olive oil extra virgin
- == 1 small onion
- 1 tablespoon of chopped basil
- 70 g of grated pecorino cheese
- Salt
- Pepper