Simple Recipes: Fusilli with Fresh Tomato Sauce and Ricotta

This is a pasta with a very delicate taste and that is very simple to make. All the ingredient are fresh and simple and overall it's much lighter in calories than other cheesy pasta.

When you cook pasta, you must count 80gr of pasta per person (that is the suggested amount at least). So, in order to serve 4, you need 320gr (0,7 of a pound). The truth is that it is always better to cook a bit more ...just in case. The packaging of pasta has 500gr (about 1 pound), so if you would like to cook it all, you have a 1-1 relationship pasta/cherry tomato and count half dose for the ricotta. This means 500gr (1 pound) of pasta, 500 gr (1 pound) of cherry tomato and 250gr (half pound) of ricotta cheese.

Ingredients for 4 people:
Ricotta cheese 160gr (40gr a person) / 6 ounces
Fresh Cherry Tomato: 320gr / 3/4 of a pound
Fusilli Pasta: 320gr / 3/4 of a pound
Fresh Basil: 6-8 leaves
Onion: 1 small
Olive oil: 3 spoons
To your discretion: Some black pepper and some parmigiano

Steps:

1. Put the cherry tomatoes in a pot with water. Let them boil for a couple of minutes, so that you can easily remove the skin. Then, drain the water, peal them and crush them into a creamy sauce by using a fork.

2. Meantime, boil 2l of salty water that you will use for cooking the pasta. Cook the pasta following the cooking directions on the package.

3. Chop finely the onion and the basil. Place them both in a non-stick pot with some olive oil. Cook then until the onion looks transparent. Add the cherry tomato sauce that you prepared earlier and let the tomato juice reduce for 3-4 minutes. Keep mixing so that it does not burn. When all looks creamy, turn off the heat and add the ricotta cheese. Mix well and then add the sauce to the pasta.

4. You can sprinkle black peeper, parmigiano and some basil on top!

If you would like to view how I make this recipe you can do so on my YouTube Channel: