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    RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

    Ricotta cheese pasta is one of the recipes I liked most in my childhood. This sauce for pasta is very easy and fast, just combine ricotta along with fresh basil, Parmigiano Reggiano and tomato sauce. Crushed pine nuts are the crunchy part of this recipe and give a particular taste! Today I opted for strozzapreti, a traditional Italian kind of pasta, but this sauce is delicious with any shape of short pasta or spaghetti as well!

    RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

    ricotta-tomato-strozzapreti

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    • 13 oz (360 g) pasta
    • 4 tbsp extra virgin olive oil
    • 4 sweet basil leaves
    • ½ Lb (230 g) fresh ricotta
    • 8 tbsp Parmigiano Reggiano
    • 2 tbsp pine nuts
    • 5 tbsp cooking salt
    • to taste table salt

    TOMATO SAUCE

    • ¾ Lb (340 g) tomato sauce
    • 1 clove of garlic
    • 2 sweet basil leaves

    click here to read my easy italian tomato sauce

    RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

    TOMATO SAUCE

    Even if this ricotta cheese pasta is delicious prepared with high quality canned tomato puree, this recipe will be perfect with fresh tomatoes sauce (click here to read my quick and easy tomatoes sauce recipe 😉 ).

    If you opt for canned tomato puree, peel and crush the clove of garlic. Pour 2 tbsp of olive oil into a little pot and place over medium/low heat. When the oil is warm, pour the garlic, 2 leaves of basil and tomato puree. Cook covered 15 mins, stirring occasionally. Finally, salt as needed.

    RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

    CREAMY SAUCE AND CRUNCHY PINE NUTS CRUMBLES

    Place a pot filled up with 5 qt. of water and 4.5 tbsp of cooing salt over high heat.

    Now, combine the tomato sauce with ricotta cheese, 4 basil leaves, 8 tbsp of Parmigiano Reggiano,  2 tbsp olive oil and table salt as needed. Blend the mixture until the sauce will be smooth and consistent. Finally, coarsley crush the pine nuts with a meat tenderizer.

    RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

    RICOTTA CHEESE PASTA

    Cook pasta and drain it "al dente", saving a cup of cooking pasta. Toss the pasta along with the ricotta sauce. If needed, add a few spoon of cooking water until creamy and consistent. Finish the ricotta cheese pasta with pine nuts crumbles and a sprinkle of Parmigiano Reggiano. Serve immediately, very hot.

    RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

    TAKE A LOOK AT THIS

    ITALIAN EASY TOMATOES SAUCE with garlic and fresh basil

    ITALIAN EASY TOMATOES SAUCE with garlic and fresh basil

    PRINTABLE VERSION

    RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts
     
    Print
    Prep time
    30 mins
    Total time
    30 mins
     
    Ricotta cheese pasta is one of the recipes I liked most in my childhood. This sauce for pasta is very easy and fast, just combine ricotta along with fresh basil, Parmigiano Reggiano and tomato sauce. Crushed pine nuts are the crunchy part of this recipe and give a particular taste! Today I opted for strozzapreti, a traditional Italian kind of pasta, but this sauce is delicious with any shape of short pasta or spaghetti as well!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: pasts
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 13 oz (360 g) pasta
    • 4 tbsp extra virgin olive oil
    • 4 sweet basil leaves
    • ½ Lb (230 g) fresh ricotta
    • 8 tbsp Parmigiano Reggiano
    • 2 tbsp pine nuts
    • 5 tbsp cooking salt
    • to taste table salt
    • TOMATO SAUCE
    • ¾ Lb (340 g) tomato sauce
    • 1 clove of garlic
    • 2 sweet basil leaves
    Instructions
    1. TOMATO SAUCE
      Even if this ricotta cheese pasta is delicious prepared with high quality canned tomato puree, this recipe will be perfect with fresh tomatoes sauce (click here to read my quick and easy tomatoes sauce recipe 😉 ).
      If you opt for canned tomato puree, peel and crush the clove of garlic. Pour 2 tbsp of olive oil into a little pot and place over medium/low heat. When the oil is warm, pour the garlic, 2 leaves of basil and tomato puree. Cook covered 15 mins, stirring occasionally. Finally, salt as needed.
    2. CREAMY SAUCE AND CRUNCHY PINE NUTS CRUMBLES
      Place a pot filled up with 5 qt. of water and 4.5 tbsp of cooing salt over high heat.
      Now, combine the tomato sauce with ricotta cheese, 4 basil leaves, 8 tbsp of Parmigiano Reggiano, 2 tbsp olive oil and table salt as needed. Blend the mixture until the sauce will be smooth and consistent. Finally, coarsley crush the pine nuts with a meat tenderizer.
    3. RICOTTA CHEESE PASTA
      Cook pasta and drain it "al dente", saving a cup of cooking pasta. Toss the pasta along with the ricotta sauce. If needed, add a few spoon of cooking water until creamy and consistent. Finish the ricotta cheese pasta with pine nuts crumbles and a sprinkle of Parmigiano Reggiano. Serve immediately, very hot.
    4. RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts
    3.5.3208

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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