A first course that makes you happy
Pasta with cherry tomatoes and salted ricotta are good and bring joy just to look at them, thanks also to the yellow and red color of the datterini.
My husband Paolo doesn’t particularly like this type of pasta. In my opinion, farfalle pasta are perfect for summer recipes.
This time the dish was a great success, perhaps because the salted ricotta was truly amazing.
Whatever the real reason, the result exceeded my expectations. So much so that I found myself cooking it twice in the last week.
So I can say that cherry tomatoes and salted ricotta are a perfect condiment for this pasta shape.
Another positive note is that it is a quick pasta recipe , because while the pasta is cooking the tomatoes are tossed in the pan and that’s it.
I found the farfalle rigate at the supermarket next door and I decided to try them because the pasta factory that produces them uses 100% Italian durum wheat semolina.
Preparation of pasta with cherry tomatoes and salted ricotta
First we put the farfalle pasta in boiling salted water to cook.
In the meantime, chop the shallot and pour it into the pan together with the halved cherry tomatoes.
Add a little oil and let it cook for a few minutes. Then we also add the olives, capers, oregano and a pinch of salt.
Cook until the tomatoes are soft and, if necessary, add a couple of tablespoons of pasta water.
As soon as the pasta is cooked, drain it, keeping a little of the cooking water.
Pour it into the pan together with the sauce and stir for about a minute over medium heat.
If the sauce is too dry, add a little water kept aside.
We serve and sprinkle with a generous grating of salted ricotta .
For the success of this dish you need a good ricotta that is not excessively salty.
Write to me on the Fuori le ricette social networks and let me know if you liked the recipe and what is your favorite pasta …
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
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