Farfalle with tomato sauce and cow’s ricotta is a simple and tasty dish that has stuck with me since I ate it once as a child at a friend’s house. I was quite picky but I liked that pasta and ate it gladly. I discovered that farfalle pasta is well suited for this recipe. The sauce flavored with basil enhances the flavor and for the ricotta, a quality choice, otherwise, I can’t guarantee. 🙂 In southern Italy, especially in my beloved Puglia, dairy products are renowned. We are truly privileged and certainly don’t need to flavor, as I’ve seen Milanese friends do, the ricotta or mozzarella with oil, salt, and pepper. No, for us, it’s scandalous. Dairy products should absolutely be enjoyed as they are. I now understand why they do it, having witnessed it firsthand. I invite you to try this traditional Puglian pasta: farfalle with tomato sauce and cow’s ricotta.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 12.35 oz Pasta (Farfalle shape)
- 2.5 cups Ricotta (Cow's or sheep's)
- 17.64 oz Canned Tomatoes
- to taste Basil (Fresh)
- to taste Salt
- to taste Extra Virgin Olive Oil
- to taste Black Pepper (Ground)
- 1 clove Garlic
Preparation
Put a little oil in a saucepan, brown the garlic, and add the pureed canned tomatoes. Add a little salt, and basil (use dried when fresh is unavailable) and cook over medium heat for about thirty minutes.
Meanwhile: Boil the “Farfalle” for 8/9 minutes until al dente in a pot of boiling water. Drain the pasta, leaving half a ladle of cooking water in the pot.
Extra virgin olive oil; Black pepper; 1 clove of garlic;
Put a little oil in a saucepan, brown the garlic, and add the pureed canned tomatoes.
Add a little salt, and basil (use dried when fresh is unavailable) and cook over medium heat for about thirty minutes.
Meanwhile:
Boil the “Farfalle” for 8/9 minutes until al dente in a pot of boiling water.
Drain the pasta, leaving half a ladle of cooking water in the pot.
Dissolve the cow’s ricotta in the liquid, sprinkle a little pepper, mix with the pasta and serve on plates adding some tomato sauce as well.
Farfalle with Tomato Sauce and Cow’s Ricotta
Farfalle with tomato sauce and cow’s ricotta is a simple and quick recipe excellent with the right quality ingredients, fresh basil, and good ricotta. Come check out my social media Pinterest Instagram TwitterFacebook
