Pasta with a sprint sauce without cooking
Pasta with ricotta and sun dried tomatoes are ideal in summer, when we want a tasty first course but the scorching heat prevents us from throwing ourselves into too elaborate preparations.
To prepare this sauce, just insert the ingredients in the food processor and blend until a nice cream is formed.
I use plum tomatoes together with sun dried tomatoes in oil for a more appetizing result.
The ricotta must be strictly creamy, the one found in the supermarket refrigerated counter in packs of 100 grams is perfect.
It has the right consistency and if we only prepare 2 portions, we can consume them without waste.
We can prepare this sauce a little in advance and let it cool in the refrigerator.
Do you want to try these spaghetti sprints? So get the recipe and turn on the stove ..
Preparation of pasta with ricotta and sun dried tomatoes
First we put the pasta spaghetti in boiling salted water.
In the meantime, pour all the other ingredients into the blender: sun dried tomatoes and datterini, ricotta, fresh basil, parmesan and a pinch of salt.
We whisk until a nice cream is formed, and add salt if necessary.
Drain the pasta spaghetti keeping aside a ladle or two of cooking water, season them with the ricotta cream, serve and sprinkle with grated Parmesan cheese.
More sprint than that …. 😊
If the sauce seems too thick, add a little of the pasta cooking water that we have kept aside.
When serving, we can also pour a handful of toasted pine nuts over the pasta spaghetti.
To toast the pine nuts, put them in a non-stick pan and heat them over medium heat for a few minutes until they become golden.
If you liked the recipe, then rate it below and leave a comment …
And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉
So.. Good spaghetti everyone ….. 🍝🍝
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