Food

RICOTTA, TOMATO & BASIL TORTIGLIONI

Date: 08 Apr 2014 Author: Jacqui Categories: Food, Main Dishes, Pastas 0

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This is a Maltese Recipe, one of my many favorites that my mum made and which Dad continued to make for me after she passed on.  It is such a simple peasant dish, but so so good!  It is made with Maltese Ricotta, the texture of which is coarse, like Cottage Cheese.  Here in Italy, the ricotta is finer, creamer,  so the end result is a bit different, esthetically though, as the taste is still the same!

Ingredients

Serves 2 persons

  • 300g GF Tortiglioni
  • Olive Oil
  • 3 cloves of Garlic, crushed
  • 1 small can of Crushed Tomatoes (Polpa)
  • 2 tbsp tomato paste
  • Pinch of Sugar
  • Fresh Basil, chopped
  • Fresh Parsley, chopped
  • Bay Leaf
  • GF Stock Powder
  • 250g Tub of Ricotta
  • Salt & Pepper
  • Chilli Flakes (optional)

Method


Heat a tbsp of olive oil in a pan and when hot, add the crushed garlic.  Cook but do not let it brown.  Add the tomato polpa and the paste, season with salt & pepper, chilli if using, bayleaf, half a teaspoon of GF Stock Powder and a pinch of sugar.  Bring to the boil and leave to simmer.  Add a little water if it gets too dry.  Add the ricotta, and combine well with the sauce.  Remove the bay leaf.  Season. In the meantime, boil water for the pasta.  Throw in the pasta and cook until al dente.  Drain (reserving some of the water) and add the pasta to the hot sauce, together with the chopped parsley and basil.  Add some of the reserved pasta water if too dry.  Combine gently since gluten free pasta is very delicate and prone to break.  Serve garnished with fresh basil leaves.

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