Spaghetti with ricotta The key to the success of this dish is juicy tomatoes, ripe under the summer sun. Of course, a set of ingredients is available all year round, but what can be more beautiful and aromatic than summer vegetables ?! By the way, spaghetti served for this dressing from tomato and ricotta is better to boil "al dente". This term means that the paste is cooked to readiness, but not digested. In this case, the taste of spaghetti is firm, but not rigid. In some cases, the packaging indicates how much it is necessary to cook the pasta to the "al dente" state. But there is an easier way to determine this: take 2-3 minutes from the estimated time of readiness. And, of course, take spaghetti, which are made from solid wheat varieties.
Ingredients:- Spaghetti 500 g
- Salt 1 tsp.
- Tomatoes 500 g
- Ricotta cheese 200g
- Onion 2 pcs.
- Garlic 2 cloves
- Olive oil 20 ml
- Pepper spicy 1 pc.
- Pepper black ground 3 pinch
- Salt 0.25 tsp.
- Step 1 For such a paste, take: spaghetti, ricotta cheese, fresh and hard tomatoes, onions, garlic, olive oil, salt, pepper.
- Step 2 Cut the onion into medium cubes.
- Step 3 1 cut a clove of garlic with sticks, grate 1 clove into a small grater or finely chop with a knife.
- Step 4 Toss the tomatoes with boiling water, peel and chop large.
- Step 5 In a frying pan, heat up the olive oil and put onions, garlic chopped and chili pepper. Fry until the onion is clear. If you do not like spicy food, then you can take the pepper immediately after the onion is ready.
- Step 6 Add chopped tomatoes. Stew without lid 10 minutes on low heat.
- Step 7 Add the ricotta to the frying pan, the 2nd clove of garlic. Salt, pepper and mix. Hold for 3 minutes and remove.
- Step 8 Pour a large amount of water into the pan, immediately salt and boil spaghetti "al dente".
- Step 9 Fry the spaghetti with tomato sauce and ricotta and serve it to the table.