Pasta with salted ricotta and tomato sauce

Cook & Prep Time

35 min



Pasta with salted ricotta and tomato sauce

So simple but oh so tasty – a clever twist to a simple pasata with tomato sauce!


  • 300g pasta (shape of your choice)
  • 400g canned organic whole peeled tomatoes
  • 2 cloves of garlic
  • a small bunch of fresh basil
  • extra virgin olive oil
  • mature salted ricotta (to taste)
  • salt


Step 1

Heat the olive oil in a flameproof terracotta pot and sauté a whole garlic clove until golden, then add the organic tomatoes and a few leaves of fresh basil; season with salt and simmer gently for about15 minutes.

Step 2

As soon as the sauce has thickened, turn off the heat, add a few more leaves of fresh basil and cover with a lid. Leave the sauce to rest for a few minutes.

Step 3

In the meantime, put plenty of water to boil in a large saucepan, salt when boiling and cook the pasta, drain al dente and dress it with the sauce.

Serve with a drizzle of fresh extra virgin olive oil and a sprinking of coarsley-grated mature salted ricotta; garnish with the remaining fresh basil leaves.