Pasta e ricotta

Ingredients

• 400 g any short pasta dei Campi: tubetti rigati, penne, rigatoni, calamarata, etc.
• 300 g very fresh ricotta
• Black pepper to taste
   

Instructions

While the pasta is cooking in plenty of salted water, lightly warm a serving bowl and add the ricotta (after setting aside about a third of it – cut this ricotta into small cubes). Turn the ricotta into a creamy sauce by adding a bit of the pasta’s cooking water and mixing thoroughly.
Drain the pasta and add it to the ricotta with some fresh ground pepper. Lightly toss in the remaining cubes of ricotta and extra pepper if necessary. Serve immediately.

Note

This recipe comes from the cookbook "Si cucine cumme vogli'i' - La cucina povera di Eduardo De Filippo (I cook how I want to – ‘poor’ cuisine), and was written by his wife Isabella.

Difficulty Level: easy Appreciation: Time for preparation: 5 minutes Cooking time: 10-15 minutes Share: 4 persons