Spaghetti with Pomodorina sauce, ricotta and basil

chef

Leonardo Pellacani

Other Ingredients

q.s. Basil

120 g. Fresh Ricotta cheese

540 g. Spaghetti

For 6 persons

Cook the spaghetti in a pot of boiling salted water until al dente. When cooked, strain and toss with the  Èpomodorina sauce. Add in few leaves of basil and a drop of olive oil. Garnish with fresh ricotta cheese.