Founder of @Umami Sans Frontières
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Fill a pot with plenty of water and bring to a boil.
2/ When the water boils, add an appropriate amount of salt (not listed) and add the pasta.
3/ Once the pasta is boiled, transfer it to a colander to drain the water, then transfer it to a bowl, add an appropriate amount of olive oil and mix.
4/ Let it cool at room temperature for a while and then put it in the refrigerator.
5/ While the pasta is cooling Make tomato and ricotta cheese pestrosso. *How to make
6/ Cut the olives and tomatoes into bite-sized pieces.
7/ Just before eating, chill the pasta in the refrigerator tomato and ricotta cheese pestroso and mix. Add a little more olive oil to stretch the sauce if needed.
8/ Add olives and tomatoes, mix and serve. Serve in a bowl or directly on a plate and enjoy.
★This recipe uses short pasta called Tortiglioni. A pasta similar to rigatoni. Try it with your favorite pasta.
★This recipe adds tomatoes and black olives, but you can add your favorite ingredients, or the sauce alone is delicious.
★If you sprinkle cheese on top, it will have an even richer taste.
★Also served with a refreshing green salad.
Founder of @Umami Sans Frontières
