A main course that is prepared at lightning speed? Here are the Half Rigatoni with Ricotta and Cherry Tomatoes, really super tasty and ready in minutes, to save your lunch or dinner even when time is very short.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11.3 oz half rigatoni
- 14.1 oz cherry tomatoes
- 12.3 oz ricotta
- 20 green olives
- 2 pinches coarse salt
- to taste olive oil
- 1 pinch fine salt
- to taste Parmigiano Reggiano DOP (grated)
- to taste dried oregano
Preparation
In a pan with some oil, place the washed and halved cherry tomatoes, add a pinch of salt, some oregano, and cook for a few minutes, stirring occasionally. Then add the ricotta, the halved olives, and continue cooking on low heat.
In the meantime, put plenty of water in a pot, once it boils add the coarse salt and pasta. About two minutes before the end of the cooking time, drain the pasta with a slotted spoon, place it directly in the pan with the sauce and mix well, adding a bit of the cooking water to cream. If you prefer, you can serve it sprinkled with grated Parmigiano.
Suggestions/advice
To make this pasta even tastier, you can also add a sprinkle of freshly ground black pepper.
If you liked the Half Rigatoni with Ricotta and Cherry Tomatoes, try the other first courses with ricotta:
