Ricotta tomato pasta with ruccola

! This is a recipe for the pasta. To make it into a balanced and complete meal, serve with some more veggies or salad!

Ingredients

For the sauce

• 1 tbsp olive oil 

• 110 g ricotta cheese 

• 250 g fresh or canned tomatoes

• 3 tbsp. tomato puree or paste to taste 

• 1 small garlic clove

•  1 handful (~20 g) ruccola / arugula salad 

• 20 g Parmegiano Reggiano or similar aged cheese

• 2 stalks fresh basil or 1/2 tsp dried basil

• Salt and pepper to taste 

• 2 tbsp pasta water

For serving

• 200 g pasta, cooked

• 1 buffalo mocarella or burrata  

• rocket salad to top

Method

1. When cooking the pasta, keep 2 - 3 tablespoons of the water in which it was cooked, set aside.

2. To prepare the sauce, blend all of the ingredients in a blender. 

3. Heat up a deep pan and pour in the sauce. 

4. Simmer on a low temperature for about 5 - 7 minutes or until its color turns from red to distincitvely orange. 

5. Then stir in the pasta, cover it evenly with the sauce and serve topped with a piece of burrata or mocarella and some fresh ruccola salad. 

Time: 10 min 

Servings: 3-4