Sun-Dried Tomato and Ricotta Spaghetti
“Pasta is the canvas of culinary creativity, where simplicity transforms into exquisite flavors, weaving a tapestry of comfort and indulgence.”
And who here doesn’t like creamy pastas?
The al dente spaghetti provides the perfect canvas for the rest of the vibrant ingredients.
As you twirl the spaghetti around your fork and take your first bite, the sweet and tangy notes of the sun-dried tomatoes dance on your palate, complemented by the smoothness of the luscious ricotta, with a bit of fresh basil that adds a burst of freshness and creamy pecorino romano cheese combine into a luscious sauce.
This is a wonderful option for both lunch and dinner, instantly transporting you to the sunny Mediterranean coast with its exquisite flavours.
Cook spaghetti in salted water until al-dente and save a cup of pasta water.
In a blender blend sun-dried tomatoes, ricotta cheese, grated pecorino romano, basil and a tablespoon of olive oil.
Combine the sauce with pasta water in a pan, season with salt and pepper and cook for a minute, then stir in cooked spaghetti and cook for a minute longer.
Sun-dried Tomato and Ricotta Spaghetti
Ingredients
Instructions
- Cook spaghetti in salted water until al-dente and save a cup of pasta water.
- In a blender blend sun-dried tomatoes, ricotta cheese, grated pecorino romano, basil and a tablespoon of olive oil.
- Combine the sauce with pasta water in a pan, season with salt and pepper and cook for a minute, then stir in cooked spaghetti and cook for a minute longer.
