Olive-leaf pasta with tomato and ricotta forte

Method7 steps · about 45 min

1. 1

   Step 1: Set out the olive-leaf-shaped pasta, tomato puree, ricotta forte, onion, olive oil and salt.

2. 2

   Step 2: Gently soften the finely chopped white onion in a little olive oil.

   Uses A small piece of white onion, finely chopped · A little olive oil for softening the onion

   
3. 3

   Step 3: Add the tomato puree (500 ml) to the softened onion, season with salt to taste and cook for 10 minutes.

   Cook tomato sauce · 10 minUses Softened onion in olive oil · 500 ml tomato puree · Salt for tomato sauce, to taste

   
4. 4

   Step 4: In a small bowl, combine 3–4 tablespoons of the cooked tomato sauce with the tablespoon of ricotta forte (1 tbsp).

   Uses 3–4 tbsp of the cooked tomato sauce · 1 tbsp ricotta forte

   
5. 5

   Step 5: Stir well until the ricotta forte has dissolved into a smooth sauce.

   Uses Ricotta forte and small portion of tomato sauce

   
6. 6

   Step 6: Boil the pasta in salted water until al dente, following its package cooking time, then drain.

   Cook pasta according to its packageUses 250 g olive-leaf-shaped pasta · Enough water for boiling the pasta · Salt for pasta water, to taste

   
7. 7

   Step 7: Dress the drained pasta with the remaining tomato sauce, then spoon over the prepared ricotta forte sauce. Serve immediately.

   Uses Cooked drained olive-leaf pasta · Remaining tomato sauce after removing the small ricotta portion · Smooth ricotta forte sauce