- packing ricotta - 1 piece (450 g)
- olive oil - 1 teaspoon (plus 1 tablespoon)
- Salt and pepper - To taste
- Dried oregano - 1/2 teaspoons
- large shallots - 2 pieces
- garlic - 2 teeth
- a bank of tomatoes with juice - 1 piece (840 g)
- Balsamic vinegar - 3 Art. spoons
- of macaroni products - 450 Grams
- a bunch of fresh basil - 1 piece
- Parmesan cheese - 1/2 cup
1. Fill the screen with several layers of gauze. Put the ricotta in a strainer and refrigerate for several hours or overnight. Preheat the oven to 230 degrees and cover the pan with parchment paper or a silicone mat. Put the ricotta on a baking tray with a layer of 2.5 cm thick. Sprinkle a teaspoon of dried oregano and a pinch of salt and pepper. Sprinkle 1 teaspoon of olive oil. Bake for 15 minutes until the cheese is dried and golden-colored around the edges. 2. Heat the remaining tablespoon oil in a frying pan over medium heat. Add finely chopped shallots and fry for 6-8 minutes, stirring occasionally until the edges begin to acquire a brown color. Add chopped garlic and a teaspoon of oregano. Fry, stirring constantly, until the appearance of flavor, about 30 seconds. Add the tomatoes and a teaspoon of salt, bring to a boil. Then reduce the heat to medium-slow and cook, stirring occasionally, for 15 minutes. Use the spoon to crush the tomatoes. If you want a homogeneous sauce, stir it to a consistency of puree in a blender or use a submerged blender. Add balsamic vinegar and mix. 3. Meanwhile, in a large saucepan bring the water to a boil. Add 1 tablespoon of salt and paste to boiling water, cook until ready, according to the instructions on the package. Drain and lay aside 1 cup of pasta. 4. Mix the pasta and tomato sauce, diluted with macaroni liquid, if necessary. Stir with sliced basil and baked ricotta. Sprinkle the dish with grated Parmesan cheese and serve.
Servings: 4-6