Fettuccine with Sun-Dried Tomato and Ricotta Sauce
We're becoming increasingly convinced that, to achieve great results, choosing quality ingredients is just as important as having the best cookware. That's why the Compac Inox will be your perfect ally in the kitchen.
Ingredients for 4 people:
For the pasta and finishing touches:
- 200 g fettuccine pasta
- 200 g ricotta, curd cheese or Greek yoghurt
- Parmesan cheese
- Fresh basil
- Extra virgin olive oil
- Water
- Salt
For the sauce:
- 80 g sun-dried tomatoes in oil
- 20 g Parmesan cheese
- 1 garlic clove
- Cayenne pepper, to taste
- Extra virgin olive oil
- Warm water
Method:
- Fill a deep saucepan with plenty of water. While waiting for it to come to the boil, prepare the sauce.
- Place the drained sun-dried tomatoes, Parmesan cheese (grated or in chunks), garlic clove, cayenne pepper to taste, a drizzle of extra virgin olive oil and a little warm water in a food chopper to loosen the mixture. Blend until smooth.
- Place the ricotta in a bowl, add a little water and whisk until you achieve a creamy consistency. Set aside.
- When the water starts boiling, add a generous handful of salt. Then add the pasta and cook for two minutes less than the time indicated on the packet.
- Place a frying pan over the heat, add a drizzle of extra virgin olive oil and stir in the sun-dried tomato sauce. Keep over a very low heat.
- Once the cooking time is up, transfer the fettuccine to the frying pan. Add a ladleful of pasta cooking water and mix thoroughly with the sauce. We're nearly there!
- To serve, spread a layer of ricotta over the bottom of the plate, add a generous portion of fettuccine and grate a little Parmesan cheese over the top. Garnish with a few fresh basil leaves and finish with a generous drizzle of extra virgin olive oil.
Give it a try and let us know what you think!
