This dish is becoming one of my favourites. So simple but yet full of flavour.
The smokiness of the pasta is a perfect match with the tomato base sauce. The ricotta adds extra sweetness and creaminess to it.
INGREDIENTS (serve 2 pp)
150 gr charcoal gnocchetti (see recipe here)
1 tin cherry tomatoes
3 garlic cloves
Ricotta
Extra virgin olive oil
Salt
Black pepper
METHOD
Heat oil in a saucepan over medium heat. Add garlic and cook until golden.
Once the garlic riches the golden colour pour the tinned cherry tomatoes and 2 cups of water. Bring to a boil and reduce the heat to low.
Add a pinch of salt and let it simmer for about 1 hour. Make sure you stir the sauce occasionally and add more water if need throughout the cooking process.
The long cooking time will bring out the sweetness of the tomatoes.
After 1 hour the sauce will be nicely reduced and ready.
Taste for seasoning.
Now bring a large pot of salted water to boil, pour your pasta in and cook it till al dente (about 5-6 minutes).
Drain the cooked pasta and add it to the sauce. Toss it well until the pasta is nicely coated with the sauce.
Serve it and top it with a nice spoonful of fresh ricotta and a crack of black pepper.
Davide
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