This is my version of a recipe published in ” The Geometry of Pasta” by Jacob Kenedy. Simple but delicious. I have used Penne but other short pasta could be used.
Ingredients
- 100 g fresh ricotta cheese
- 30 g grated pecorino cheese
- 1 tbsp olive oil
- 200 g Penne
- 100 g ripe but firm fresh tomatoes finely chopped
- small handful basil leaves roughly torn
Tomato Sauce
- 2 large cloves garlic thinly sliced
- 2 tbsps olive oil
- 1 small pinch crushed dried chilli flakes
- 400 g tinned chopped tomatoes
- good pinch salt
Servings:
Instructions
- First make the sauce. Fry the garlic in the olive oil until starting to turn golden then add the tinned tomatoes, chilli and salt. Bring to a boil then simmer gently for 20-30 minutes until the sauce is very thick and the oil has risen to the top.
- Mix 150ml of the sauce with 50ml water. Bring to the boil and transfer to a warmed bowl. Add the cheeses and olive oil then stir and season with black pepper.
- Cook the penne according to packet instructions until al dente. Drain well then stir it through the sauce together with the fresh tomatoes and basil.
- Serve with a bowl of grated pecorino for people to sprinkle over if desired.
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