COLD PASTA with ricotta and tomatoes, a main course to be made in 5 minutes, simple and tasty, great for both lunch and dinner.
Very good cold pasta with ricotta and tomatoes, a main course prepared in just a few minutes, also great for kids, for both lunch and dinner, ideal if you don’t have much time.
The recipe for cold pasta with ricotta and tomatoes was suggested to me by a fan, who was looking for this recipe and I had never proposed it for the blog, yet I must have made it a thousand times.
Anyway, I’m proposing it to you today, if you don’t have time and you’re looking for a very quick dish, this is perfect. Needless to say, the little one at home loved it because she adores cherry tomatoes, in this way they remain slightly blanched but you can safely use them raw.
Join me in the kitchen today, there’s cold pasta with ricotta and tomatoes!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking time: 18 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients
- 5.6 oz smooth penne
- 2 tablespoons cow's milk ricotta
- 10 cherry tomatoes
- to taste Salt
Preparation
Put the water on for the pasta and add it when it boils.
In a pan, add a drizzle of oil with the cherry tomatoes cut into wedges, let them cook for a few minutes then add the ricotta, a couple of generous tablespoons.
Add one or two tablespoons of pasta cooking water, mix well and turn off.
Drain the pasta al dente, add it to the sauce, toss it a little, and serve immediately.
Bon appétit
Arte in Cucina recommends
Cold pasta with ricotta and tomatoes, a main course to be made in 5 minutes, simple and tasty, great for both lunch and dinner.
You can enrich the dish by adding olives or tuna. If you prefer, you can use tomato puree.
