Spaghetti with buffalo ricotta and cherry tomatoes are super easy, quick, but most importantly, delicious and will also appeal to the little ones. The ricotta cream completely envelops the pasta, making this recipe a real treat, thanks also to the basil that gives a very pleasant and fresh aromatic note. When we have little time to prepare lunch or when we want to serve a good plate of pasta that is both nutritious and light, spaghetti with buffalo ricotta and cherry tomatoes are just what we need. If you don’t like buffalo ricotta, it can be replaced with sheep or cow ricotta, depending on your tastes and needs.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz Spaghetti
- 5.3 oz Buffalo Ricotta
- to taste Basil
- to taste Ground pepper
- to taste Fine salt
- 2 tablespoons Grated cheese
- to taste Extra virgin olive oil
- 10 Cherry tomatoes
- to taste Pasta cooking water
Preparation
Wash the cherry tomatoes and cut them into chunks.
In the meantime, cook the spaghetti in plenty of salted water. The most suitable pasta is the ridged or rough type that holds the sauces better.
Wash the basil leaves and tear them as finely as possible with your hands.
In a large bowl, place the ricotta, grated cheese, basil, adjust the salt, and mix until you obtain a cream.
Drain the spaghetti (set aside a ladle of cooking water) and pour them into the bowl.
Add the tomato chunks, a pinch of ground pepper or chili pepper, a drizzle of extra virgin olive oil, 2-3 tablespoons of pasta cooking water (which will help to make the sauce more fluid) and quickly mix all the ingredients. Add more cooking water if the sauce seems insufficient and serve our spaghetti with buffalo ricotta and cherry tomatoes immediately.
