- Difficulty: Very Easy
- Cost: Budget-Friendly
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 228.04 (Kcal)
- Carbohydrates 32.40 (g) of which sugars 8.98 (g)
- Proteins 8.53 (g)
- Fat 7.23 (g) of which saturated 0.53 (g)of which unsaturated 0.63 (g)
- Fibers 2.80 (g)
- Sodium 594.75 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
I used red and yellow cherry tomatoes, but other varieties like Piccadilly or beefsteak tomatoes are also good.
The longer you let the sauce rest, the more flavorful the pasta will be. If you have time, you can prepare the tomatoes even a couple of hours in advance.
You can also grate some of the ricotta while seasoning the tomatoes. The addition of olives is optional.
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