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| Cherry Tomatoes & Ricotta Pappardelle |
| Serves: 4 |
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Preparation time: 15 minutes
Cooking time : 10 minutes |
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| INGREDIENTS: |
400 gr (14oz) pappardelle
500 ml (2 C) ripe cherry tomatoes
60 ml (1/4 C) olive oil
60 ml (1/4 C) onion minced
30 ml (2 T) garlic minced
60 ml (1/4 C) fresh basil chiselled
60 ml (1/4 C) de Parmigiano Reggiano
125 ml (1/2 C) Ricotta cheese
salt & pepper |
| METHOD |
• Blanch tomatoes in boiling water for one minute.
• Remove and cool under cold water. Remove skin.
• In large pan, heat olive oil and fry onion and garlic
during two minutes.
• Add tomatoes, basil, salt & pepper. Simmer 4 to 5
minutes.
• In the meanwhile, cook pappardelle al dente. Drain
and add to sauce.
• Add ricotta and mix well.
• Finish by adding Parmesan. |
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