Italian recipes

Pasta Shells With Ricotta And Cherry Tomatoes

Course : Italian
Source: Galbani, Masters of Italian Cheese Leaflet, 4/Mail 96
Serves: 4

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Ingredients:

4 medium ripe tomatoes -- chopped

6 tablespoons extra virgin olive oil

1 bunch fresh basil leaves -- roughly torn

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup fresh ricotta cheese

14 ounces conchigliepasta shells or similar

1 cup parmigiano-reggiano cheese grated

2 tablespoons extra virgin olive oil -- for drizzling

Preparation / Directions:

In a large bowl mix the tomatoes, olive oil, salt and black pepper together. Leave to infuse for at least 15 minutes, then add the Ricotta. Cook the pasta in plenty of lightly salted water until al dente. Drain and toss together with the tomatoes and ricotta. Sprinkle generously with Parmesan and drizzle with olive oil.

Pasta Shells With Ricotta And Cherry Tomatoes

Ingredients:

Preparation / Directions:

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