Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 2 | 30 minuti |
Ingredients
| 160 g | striped short sleeves |
| 250 g | red peppers |
| 130 g | ricotta fresca Sterilgarda |
| 70 g | cherry tomatoes |
| q.b. | basil |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | chili |
| 1 | spicchio d'aglio |
Preparation
- Wash the peppers and cherry tomatoes; cut the peppers into strips and the cherry tomatoes in half.
- Brown the garlic in a pan with oil, then add the peppers and cherry tomatoes; cook covered for about 10 minutes.
- Blend the cooked vegetables (without garlic) with basil until you obtain a smooth cream.
- Cook the pasta in plenty of salted water until al dente.
- Drain the pasta directly into the pan with the cream, add the Sterilgarda Fresh Ricotta, and toss to combine.
- Serve immediately, garnishing with fresh basil leaves and chili pepper to taste.
Place a pot filled with salted water on the stove for cooking the pasta and bring it to a boil. Cut off the base of the spring onion, wash it, and then ...
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