With RiCcotta La Gustosa
Pasta and… sciué sciué
Lunch
Medium
4 Portions
Ready, skillet, go!
Ingredients
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Recipe Instructions
Preparation 10’
Cooking 12’
Total 22’
Heat the oil in a pan with the garlic cloves cut into pieces and the anchovy fillets drained from their oil.
Add the cherry tomatoes cut into wedges, season with salt and cook over a high heat for a few minutes.
Turn off the heat, add half of the RiCcotta and a few torn basil leaves.
Meanwhile, cook the pasta in plenty of boiling salted water. Drain it and pour it into the sauce.
Mix carefully and serve, finishing with a few flakes of RiCcotta and basil leaves.