This recipe is a classical example of the partenopean cusine. Both the mint and the basil belong to the mint family and have refreshing qualities.
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INGREDIENTS |
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Rigatoni Barilla |
350 |
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g |
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Fresh tomato |
400 |
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g |
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Seasoned ricotta cheese |
100 |
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g |
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Basil |
10 |
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leaves |
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Mint |
6 |
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leaves |
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Olive oil |
2 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Chop together a few leaves of basil and mint. |
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| 2. |
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Dip for a few seconds the tomatoes in boiling water. Then peel them and chop them. |
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| 3. |
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In a pan warm up the oil and pour in it the tomatoes. Bring to boil and let them cook for a couple of minutes. Add the salt and the aromatic herbs, then remove from the fire. |
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| 4. |
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Cook the Rigatoni Barilla in plenty of salted water, drain it al dente and stir with the sauce. Sprinkle the pasta with the grated ricotta cheese, pepper and a touch of olive oil. |
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CHEF'S NOTE |
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Keep aside a few leaves of mint and basil so that they can be used to garnish the plate.
During the preparation of the sauce you can also add to it a pinch of sugar, to take away the acid of the tomatoes. |
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For this dish, in which the mint aroma is strong, we suggest a fruity, flowery, balanced wine such a Vermentino di Gallura or a Gavi Piemontese. |
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