Ingredients for 4 people
320 gr pasta (we suggest to use our Mezze Millerighe or Vesuvio from Pastai Gragnanesi)
350 gr fresh ricotta (we suggest to use our Ricotta di Bufala 125gr from Fattorie Garofalo)
40 gr sundried tomatoes (we suggest to use our Sundried tomatoes from Delizie di Calabria)
Extra virgin olive oil
Black pepper and pine nuts (optional)
For the non-veggie version, replace the sun-dried tomatoes with 180 gr bacon
Fill a pan with salted water and bring it to boil. When the boil is reached, pour the pasta into it and cook it following the time indicated on the package. In the meantime, take care of the dressing.
Take the ricotta and add a couple of spoons of cooking water and a drizzle of extra virgin olive oil, mix with a spoon or whisk until you get a smooth cream. Heat, in a non-stick pan, a drizzle of extra virgin olive oil and the sun-dried tomatoes with the pine nuts (or the bacon cut into strips until it is golden brown and crispy). Drain the pasta, keeping aside a couple of spoons of cooking water, and transfer it to the pan with the sun-dried tomatoes or the bacon. Sauté quickly, then add the ricotta cream. If necessary, add a little cooking water. Spread the pasta with ricotta and sun-dried tomatoes or bacon on the plates and complete with a minced black pepper.