Pennette with rosemary
Instructions
Put to boil the water and, when bubbles, add salt and dip the dough.
In a pan take Meanwhile heat half glass of olive oil with 3 cloves of garlic and Rosemary, and when the oil is boiling remove garlic and Rosemary and schiacciatevi two grams of ricotta.
Drain the pasta and dress with the hot ricotta mixture and a sprinkling of pepper.
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette rigate
- 3 cloves of garlic
- 1 sprig of rosemary
- 1/2 cup of olive oil extra virgin
- 200 g of roman ricotta
- Salt
- Pepper