Tagliatelle with Ricotta Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g cherry tomato (s)
- 10 olives, black
- 2 cloves garlic)
- 1 bunch basil
- 250 g ricotta
- 100 g parmesan cheese
- salt and pepper
- 500 g ribbon pasta (taliatelle)
Print Recipe
Pin Recipe Instructions
- Quarter the cherry tomatoes and place in a bowl. Chop the olives and add to the tomatoes with the squeezed garlic and the chopped basil. Stir in the ricotta and grated parmesan and season with the spices.
- In the meantime, cook the pasta until al dente and then fold into the sauce and mix well.
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