Rigatoni al Pomodoro e Ricotta

Name: Rigatoni al Pomodoro e Ricotta (Rigatoni with Tomato and Ricotta)
Yield: Serves 4
Cuisine: Italian
Ingredients: 30 ml/2 tbsp torn fresh basil; 45 ml/3 tbsp extra virgin olive oil; 3 garlic cloves, chopped; 45 ml/3 tbsp freshly grated Parmesan cheese; sea salt and ground black pepper; 450 g/1 lb rigatoni; 900 g/2 lb canned Italian plum tomatoes, chopped and juice reserved; 250 g/9 oz ricotta cheese

Rigatoni with Tomato and Ricotta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

With its broad shape and fine ridges, rigatoni is the most perfect pasta to suit this particular sauce of clingy ricotta cheese and tomato. It is a superbly simple dish, but very filling and satisfying - a real family favourite for many Italians.

Ingredients

45 ml/3 tbsp extra virgin olive oil
3 garlic cloves, chopped

Method

Pour the oil into a medium pan. Add the garlic and heat for about 3 minutes, or until it is just translucent.
Add the tomatoes and their juice, and simmer over a low heat for 50 minutes, or until the liquid has evaporated.
Bring a large pan of lightly salted water to a rolling boil. Add the pasta and stir. Return to the boil and cook according to the

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Part of

Central Italy & Sardinia

Lazio

Cookbook Reviewer

2 years ago from United Kingdom

I used a different type of pasta that worked well. I added a lovely creamy ricotta cheese produced in the town where I live. A simple recipe producing a tasty pasta dish. 😊

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