Pennette with Tomato and Ricotta Pesto
Preparation
- Brown the garlic clove with the basil stems in the pan;
- Add 400 g of “Il Polposissimo” Petti, salt and pepper, then cook for 10 minutes and allow to cool;
- Put the tomato sauce, the ricotta, the pine nuts, a piece of Pecorino Romano and basil leaves, salt and pepper in an immersion blender glass;
- Blend with extra virgin olive oil until you get a creamy texture;
- Boil the pennette in plenty of salted water and cook them al dente;
- Drain into a bowl and season with the previously prepared pesto;
- Serve and garnish with toasted pine nuts, small basil leaves and a mix of toasted breadcrumbs and Pecorino Romano.
- Finish with a sprinkling of black pepper.
Ingredients for 4 people
• Pennette, 400 g;
• Fine tomato pulp “Il Polposissimo”
Petti, 400 g;
• Garlic, 1 clove;
• Basil, 8 leaves + stems;
• Pecorino Romano, 40 g + 20 g
for the crispy breadcrumbs;
• Sheep ricotta, 100 g;
• Pine nuts, 40 g;
• Breadcrumbs, 20 g;
• Extra virgin olive oil, q.s.;
• Salt, to taste;
• Pepper, to taste..
• Fine tomato pulp “Il Polposissimo”
Petti, 400 g;
• Garlic, 1 clove;
• Basil, 8 leaves + stems;
• Pecorino Romano, 40 g + 20 g
for the crispy breadcrumbs;
• Sheep ricotta, 100 g;
• Pine nuts, 40 g;
• Breadcrumbs, 20 g;
• Extra virgin olive oil, q.s.;
• Salt, to taste;
• Pepper, to taste..
