Wednesday, March 27, 2013

Farfalle alla Ricotta - Butterfly Pasta with Ricotta Sauce

Ingredients for 4 people
1 Pack Farfalle Pasta (I use Barilla, Buitoni or De Cecco, these are real Italian brands)
1 Chopped Small Onion
1 Fresh Parsley Bunch, Chopped
5 1/2 oz Ricotta
1 Lbs Peeled and Chopped Roma Tomatoes (you can use the can whole tomatoes for a quicker version)
3 Tbsp Extra vergin Olive Oil
Salt for the pasta's water
Black Pepper

Cook the farfalle following the box instructions, do not overcook, pasta is always better "al dente".

While the pasta is cooking, brown the onion in the olive oil, add the parsley and stir for a minute. Add tomatoes and cook on medium- high for 10 minutes, stirring the sauce very often. Add the ricotta cheese, stir well until it looks creamy.
Add to pasta, mix sauce and farfalle adding a pinch of black pepper.

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