Monday, October 31, 2011

Pasta with marinated dried Tomatoes, Ricotta and Oregano (Pasta ricotta, pomodorini secchi e origano)

Last week during the "Italiaanse Dagen" in The Netherlands I received a nice present from our friend Chef Giuseppe Migliaccio (the founder of Happy Cooking), a big bowl of his famous little marinated dried tomatoes... fantastic present! Once again... thank you Giuseppe! Today I will propose you a recipe I have built around his tomatoes... I thought that ricotta, oregano and pecorino cheese will make a nice combination together with Giuseppe's marinated dried tomatoes. The result was surprising, so I want to share the recipe with you.

Serving 4

350g Italian short pasta( I have used farfalle)
250g Fresh Ricotta cheese
250g marinated dried cherry tomatoes
4 Tbs Grated Pecorino cheese
4 tbs Extra Virgin Olive Oil
1 Tbs Italian Oregano
Salt and pepper to taste
A small piece of Italian red chili (optional)
1 Garlic clove

Bring to a boil a big pot of salted water.

When boiling add the pasta and cook "al dente".

While the pasta is cooking, prepare the sauce: add oil, garlic and chili in large frying pan, when frying add the tomatoes. Cook for one or two minutes. Drain the pasta in a colander. Preserve a cup of the cooking water.

Add the pasta in the frying pan, mix well with the tomatoes.

Add the ricotta cheese and mix well.


Add the grated pecorino cheese and mix well, add some of the cooking water to melt it well.

Add the Oregano. Mix well, taste for salt and add pepper Your pasta is ready.

Serve warm, with a sprinkle of oregano and few dried tomatoes on the top. Buon appetito!

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