Pennette with tomato and ricotta

Pennette with tomato and ricotta 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Cut the tomatoes into small pieces, Saute with olive oil, garlic, salt, Basil and chilli.

Boil the pasta and then toss with sauce, ricotta and Parmesan cheese.

Calories calculation

Garlic (5)
Basil (10)
Parmesan cheese (374)
Olive oil (700)
Pasta pennette type (840)
Tomatoes (48)
Mixed ewe ricotta (204)
Salt (1)

Calories amount per person:

545

Ingredients and dosing for 4 persons

150 g of mixed sheep milk ricotta
250 g of type pasta pennette
Parmigiano
3 tomatoes
Salt
Olive oil
1 clove of garlic
Basil

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Pennette with squid

Pennette with tomato crudo »