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)
Tagliatelle with Ricotta Cream
Tagliatelle with Ricotta Cream

Instructions

  1. 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.
  2. In the meantime, cook the pasta until al dente and then fold into the sauce and mix well.

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