I have a real passion for sun-dried tomatoes and, having some ricotta in the fridge, I thought of preparing today a delicious main course: creamy spaghetti with ricotta and sun-dried tomatoes, which is quite quick to make and therefore perfect for those in a hurry!
I used sun-dried tomatoes not the ones in oil, but if you have those, they work just as well with herbs and capers!
The creamy ricotta softens the taste and makes the sauce for the seasoning creamy and flavorful!
It’s a dish with simple flavors that will conquer you at the first taste!
How to toss the pasta?
As I write in the preparation of the creamy spaghetti recipe, to toss the pasta it is very useful to keep a ladle of cooking water because even the water is important for the success of the dish. If you remember when we throw the pasta in the pot with boiling water, a white foam forms on the surface and it is the starch!
Once the pasta is drained and added to the seasoning in a pan, we add the cooking water rich in starch little by little with a lot of attention not to water down the dish, please!!!!!!!
The tossing allows the sauce and pasta to unite perfectly creating a main course enveloped and flavored at best and ready to be tasted!
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I’ve opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I suggest a tremendous first course:
CREAMY PACCHERI
CREAMY SPAGHETTI WITH RICOTTA AND SUN-DRIED TOMATOES
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for CREAMY SPAGHETTI WITH RICOTTA AND SUN-DRIED TOMATOES
- 4.6 oz sun-dried tomatoes
- 11.3 oz spaghetti
- 8.8 oz cow's milk ricotta
- 1.1 oz Grana Padano DOP (grated)
- to taste basil (abundant)
- 1 tbsp pine nuts
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools for CREAMY SPAGHETTI WITH RICOTTA AND SUN-DRIED TOMATOES
- Saucepans
- Bowls
- Mixer
Preparation of the Recipe Creamy Spaghetti with Ricotta and Sun-Dried Tomatoes
To prepare this simple main course, first put the sun-dried tomatoes to rehydrate in a bowl with lukewarm water for at least 15 minutes.
If you use sun-dried tomatoes in oil, drain them well and pat the excess oil with kitchen paper WITHOUT soaking them in water.
After the time to soften the sun-dried tomatoes has passed, dry them and squeeze them a little before placing them in the mixer with the basil, grated Grana, pine nuts, and cow’s milk ricotta.
Turn on the appliance, adjusting salt and pepper to create a tasty cream that will serve as the pasta seasoning.
Add a couple of tablespoons of extra virgin olive oil. Don’t worry if the seasoning isn’t fluid because when it comes time to toss the pasta with the sauce, we’ll also add a ladle of cooking water and … it will be perfect!
In the meantime, the water for the pasta will be boiling, so I add the salt and cook the chosen pasta, for me the spaghetti, and bring it to an al dente cook.
I drain the pasta, keeping it moist and reserving some water, and pour it directly onto the seasoning to mix it homogeneously and compose the plates.
I bring to the table by adding more basil and accompanying this first course of creamy spaghetti with ricotta and sun-dried tomatoes with more grated cheese for a final touch of flavor.
Enjoy your meal!
Annalisa
