Spaghetti with Pomodorina sauce, ricotta and basil

chef

Leonardo Pellacani

Other Ingredients

540 g Rough spaghetti

120 g Ricotta cheese

to taste Basil

For 6 persons

Cook the spaghetti in abundant boiling salted water. When cooked, strain al dente and toss in the lukewarm èpomodorina sauce. Flavour with a few leaves of basil and a drop of olive oil. Top the dish with a little fresh unseasoned ricotta cheese.