Tropea pasta

Name: Tropea pasta
Total time: 1800 s
Yield: 4 persons
Cuisine: American
Ingredients: 11.29 oz pasta; 7.0 ricotta cheese; 14,11 oz di pomodori ciliegia; 6 cucchiai di olio extravergine di oliva; 5.30 oz red onion; Salt

chefmauriziocorti @cook_14588424

Mugnano in teverina

Yes, it is very spicy but with the presence of ricotta cheese we have the illusion that it is a recipe almost for everyone ... if you like spicy that's your recipe .... Tropea is a wonderful town in southern Italy .. .very well known for its sea and beaches and also for many top-quality ingredients ... among them: Tropea red onion and very hot peppers ...

chefmauriziocorti @cook_14588424

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Ingredients

30 minutes

4 persons

11.29 ozpasta
7.0ricotta cheese
14,11 ozdi pomodori ciliegia
6cucchiai di olio extravergine di oliva
5.30 ozred onion
Salt

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Steps

30 minutes

1

Take a large skillet and heat the oil. Add the cut chilli peppers and the thinly sliced red onion. Cook over very low heat, always stirring until the onion is tender but not burned.
2

Add the cherry tomatoes cut into small pieces and salt to taste. Cover the pan and cook slowly and stir occasionally.
3

Take the ricotta cheese and to make it creamy add a splash of possibly hot water to it. Mix with a fork until you get a creampie. Pour that creamer in the pan and mix well turning the heat off.
4

Boil the water with salt to cook the pasta and look at the time indicated on the package of the same. Drain the pasta well and pour into the pan. Cook always mixing on low heat for less than 5 minutes. Serve hot in 4 hot dishes and accompany with good red wine. Thanks for reading my recipes.

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Cooksnaps

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chefmauriziocorti @cook_14588424

on January 02, 2019 18:55

Mugnano in teverina

Hello everyone I am an Italian chef and I have always believed in the tradition and history of Italian cuisine and that is why my recipes are authentic. Study every day the history of my country's recipes and day by day are more than 15 years. I have Italian food evenings in all the restaurants that ask me I've made evenings in Spain, Greece and Portugal and naturally in Italy where I carry the recipes of each region. I hope to give each day something authentic and above all something that you do not find in the Italian restaurants in the world ... almost always a fake meal and that nothing you have to see with the authentic Italian food ... we see each other here. Here you have other recipes