There are some recipes that can evoke pleasant memories, such as those linked to loved ones who are unfortunately no longer with us, or specific periods of our lives, like childhood.
One of these recipes, in my case, is certainly the one with friarielli, which my father loved, and my mother prepared every time he returned from long periods of work far from home.
Another recipe, without a doubt, is the fusilli with ricotta and tomato, the Sunday dish at grandma’s house.
From those Sundays, I still remember the aroma of the sauce, the inevitable meatballs as a second course, the fried potatoes as a side dish, the tray of sweets at the end of the meal, and the little games we kids played with the golden string that closed it, passing it between our fingers and creating an interlace we called the “little cradle.”
The fusilli with ricotta and tomato recipe is a classic example of how three simple ingredients, put together, create a dish that warms both the stomach and the heart.
Now take a minute to read the recipe and then… let’s cook and eat!!
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- Difficulty: Easy
- Cost: Economical
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz tomato puree
- 1 clove garlic
- 11 oz fusilli (long hollow)
- to taste extra virgin olive oil
- to taste salt
- 7 oz buffalo ricotta (or cow's milk ricotta)
- A few leaves basil (fresh)
- to taste grated Parmesan (grated)
Tools
- 1 Pot
- 1 Pan
- 1 Kitchen Scale
- 1 Wooden Spoon
- 1 Small Bowl
- 1 Colander
- 1 Hand Whisk
Steps
Fusilli with ricotta and tomato are very simple and quick to prepare.
In a tall pot, bring salted water to a boil for the pasta while, in a pan, heat a little olive oil and sauté a clove of garlic.
When the garlic begins to sizzle, remove it and pour in the tomato puree, add salt, and cook for 20 minutes over medium heat, covered with a lid.
Meanwhile, the water will have come to a boil, so add the pasta.
At this point, add a few fresh basil leaves to the sauce and continue cooking for another 5 minutes.
A few minutes before draining the pasta, prepare the ricotta cream.
In a bowl, collect the ricotta along with a few ladlefuls of still-steaming tomato sauce. Using a whisk or fork, mix well until you obtain a smooth, homogeneous cream of a nice pink color.
Once the pasta is well-drained, put it back in the pot or directly in the bowl and dress it with the ricotta and tomato cream.
Then distribute the pasta onto individual plates of your guests and finish by adding a ladleful of tomato sauce, a sprinkle of Parmesan, and a fresh basil leaf 😉.
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Notes
For this recipe, I prefer to use buffalo ricotta, as it is much more flavorful and smooth in texture. However, nothing prevents you from using cow’s milk ricotta, which should be well-drained and worked a little more with the whisk to make it smoother.
