Paccheri: Ricotta and Tomato

Name: Paccheri: Ricotta and Tomato (Paccheri con Ricotta e Pomodoro)
Cuisine: Italian
Ingredients: 100 g fresh ricotta, preferably ewe’s milk; 30 g grated Parmesan or provolone; 30 g grated Parmesan or provolone; 30 ml extra virgin olive oil; 200 g paccheri; 200 ml light tomato sauce or ragù Napoletano; 200 ml light tomato sauce or ragù Napoletano; 100 g fresh ricotta, preferably ewe’s milk; tablespoon of oil, to serve; 10 basil leaves; grated provolone or Parmesan, or a little; grated provolone or Parmesan, or a little; more ricotta and an extra

Paccheri con Ricotta e Pomodoro

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

A simple, delicious and comforting dish in which the ricotta adds a comforting milky note to the freshness of the tomato, or richness of the ragù, depending on which one you use. Both are traditional, both are tasty.

Ingredients

200 g paccheri
200 ml light tomato sauce or ragù Napoletano

Starter
Main course
Vegetarian

Method

The sauce takes moments, and the paccheri take a while, so don’t get ahead of yourself. When the paccheri are nearly done, quickly bring the tomato sauce or ragù to a boil, then transfer to a warmed bowl. Add the cheeses and oil and whisk briskly to make a not altogether smooth sauce. Season with plenty of pepper and a little salt. Keep warm, balanced over the boiling pasta