Pennette with tomato crudo
Instructions
Wash and dry the tomatoes and slice them into falling into a salad bowl.
When you are done, drain the water from the salad bowl of vegetation will be deposited on the bottom and seasoned tomatoes with olive oil, a little salt (the cheese is quite salty) and pepper, chopped Basil and oregano.
Grate the cheese using a grater with large holes.
Cook the pasta, drain, pour the tomato salad and finish the sauce with grated ricotta.
Stir quickly and serve the pasta immediately it should be served hot.
Ingredients and dosing for 4 persons
- 500 g of pennette rigate
- 400 g of cluster tomatoes ripe and firm
- 60 g of ricotta salata
- 2 tablespoons of olive oil extra virgin
- Basil
- Oregano
- Little of salt
- Pepper