Ricotta Spaghetti

1. 1

   In a mortar and pestle, pound diced tomato with a tablespoon of olive oil, salt and black pepper.

2. 2

   It doesnt need to be completely pounded; it is just to bind diced tomatoes with olive oil, salt and black pepper.

3. 3

   If you dont have a mortar and pestle, put it into a blender/food processor and pulse it just to mix it all.

4. 4

   Take this mixture to the fridge.

5. 5

   In a large saucepan, boil some water.

6. 6

   As soon as water start boiling, add a pinch of salt and put spaghetti in it.

7. 7

   Cook for 7 to 10 minutes, depending on the kind of pasta youre cooking.

8. 8

   To make things a little easier, after 5 minutes, using a fork, take a spaghetti and check if its soft.

9. 9

   If it is still hard, cook more.

10. 10

    After is cooked, drain and rinse.

11. 11

    Set aside.

12. 12

    Take a medium bowl.

13. 13

    In that, using a fork, mince ricotta.

14. 14

    After doing that, add the remaining tablespoon of olive oil, a pinch of salt, dried herbs and mix.

15. 15

    To serve, place spaghetti on a plate, Top with ricotta, followed by the tomato mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.