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Tomato-Ricotta Pasta

A pasta recipe that smells like Italy.

Vegetarian Public
Course: Main course
Preparation time: 15 minutes
Energy: 550 kcal / serving

Instructions

  • 1.   Peel the garlic clove and finely chop it.
  • 2.   Heat half of the oil in a non-stick skillet and sauté the garlic over low heat until golden. Pour in the tomato pulp. Season with salt. Let it cook for 8 minutes over medium heat, stirring occasionally. Add the ricotta and oregano, mix well, and keep warm over very low heat.
  • 3.   Slice the olives into shavings. Drain the capers, rinse them, and drain them again.
  • 4.   Cook the pasta al dente in salted boiling water. Add them to the skillet with a little cooking water if needed. Add the remaining oil, olives, capers, and mix one last time.
  • 5.   Serve hot. Season with pepper when serving.

Ingredients for servings

  • 400 g of pasta
  • 1 tomato pulp
  • 1 garlic clove
  • 200 g of ricotta
  • 4 pinch of dried oregano
  • 8 black olives
  • 2 tablespoon of caper
  • 4 tablespoon of olive oil
  • 1 cup of parmesan shavings
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    550 kcal
    27 %
  • Fat
    22,28 g
    32 %
  • of which saturated
    6,6 g
    33 %
  • Carbohydrates
    68,17 g
    26 %
  • of which sugar
    3,28 g
    4 %
  • Protein
    16,12 g
    32 %
  • Fibers
    3,56 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.