Farfalle with buffalo ricotta and yellow cherry tomatoes is a delicious first course, very easy and quick to make. It is a light but very tasty recipe, with buffalo ricotta and pecorino, which, with their marked savoriness, contrast the sweetness of the yellow cherry tomatoes, making this dish very tasty and appetizing.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz Farfalle
- 4.4 oz Buffalo Ricotta
- 10 Yellow Cherry Tomatoes
- 1 clove Garlic
- to taste Extra Virgin Olive Oil
- to taste Fine Salt
- to taste Pecorino Cheese
- to taste Pepper
- to taste Pecorino Cheese Flakes
Preparation
Bring a pot of water to a boil, in which we will cook our farfalle or other types of pasta, salting to taste.
Meanwhile, sauté a clove of garlic in its skin in extra virgin olive oil in a large non-stick pan. Add the yellow cherry tomatoes, already washed and halved, and let them cook for 5/7 minutes over high heat, stirring often; adjust salt as needed.
Drain the pasta, reserving 1 ladle of cooking water. Pour the pasta into the pan with the cherry tomatoes, add the ricotta, which, thanks to the heat of the pan, will melt and blend evenly with the other ingredients (add a little cooking water to make the sauce creamier if necessary). Add 3 or 4 tablespoons of aged pecorino and ground pepper, mix very well and serve immediately, decorating the plates with pecorino cheese flakes.
