The Creamy Tuscan Pasta is obviously a typical Tuscan dish with pieces of prosciutto and ricotta that, when mixed with a little pasta cooking water, becomes a cream.
A recipe for Creamy Tuscan Pasta perfect to serve cold in summer, but for lunch or dinner with guests, it’s great made fresh. As for the pasta shape, you can use the short pasta you prefer, and I think homemade tagliatelle would also go well.
Typically, Tuscan olives are used, but I couldn’t find them here, so I used regular black olives, but I think Taggiasca olives would also be great.
If you like regional pasta dishes, below are other ideas to surprise everyone, and then, as always, right after the photo, we’ll discover how to make this Creamy Tuscan Pasta!!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Creamy Tuscan Pasta
- 11 oz pasta (shape of your choice)
- 14 oz ricotta
- 5 oz prosciutto
- 4 oz olives
- 1 tbsp red onions (chopped)
- Half stalk celery
- Half carrot
- 2 pinches salt
- to taste black pepper
- 2 tbsp extra virgin olive oil
Preparation of Creamy Tuscan Pasta
To prepare the Creamy Tuscan Pasta, first make the sauté by finely chopping onion, carrot, and celery, and sautéing them with a little extra virgin olive oil.
Meanwhile, bring lightly salted water to a boil to cook the pasta and cut the prosciutto into strips not too thin.
As soon as the sauté begins to brown, add the prosciutto, stir, and cook for just a couple of minutes.
Add the olives and ricotta, mixing everything with a few tablespoons of pasta cooking water that is now boiling.
Season everything with freshly ground black pepper and serve.
If you want to prepare the cold version of Tuscan Pasta, prepare the sauté, add the prosciutto, and let it brown well.
In a bowl, work the ricotta with a few tablespoons of the pasta’s own cooking water, also adding the olives to the bowl.
Incorporate the sauté into the ricotta and drain the pasta directly into the bowl, mixing well and letting it cool in the sauce.
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How to Store Tuscan Pasta
In the hot version, Tuscan Pasta should be eaten immediately after preparation; in the cold version, you can store it in the refrigerator for 1 day well sealed in an airtight container.
Other Recipes
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