Usuba
Pasta with Ricotta and Sun-Dried Tomatoes
Tender pasta with creamy ricotta sauce, sun-dried tomatoes, and anchovies. The dish is prepared right in the pan, where the pasta cooks to perfection in the sauce. The finishing touch is crispy roasted almonds instead of traditional parmesan.
- Total
- 25 min
- Standard serving
- 145.4 g
Ingredients
Total 6
Instructions
- 1
Step 1
While the pasta is cooking, use an immersion blender to blend ricotta, parmesan, sun-dried tomatoes, anchovy, and basil into a uniform sauce.
- 2
Step 2
When the pasta is 2/3 cooked (approximately at the 9-minute mark, if the total cooking time is 13 minutes), turn off the heat. Transfer the sauce to the pan, add a ladle of the water in which the pasta was cooked, and add the pasta itself.
Cook the pasta until done for the remaining third of the time (about 4 minutes), stirring occasionally.
- 3
Step 3
In a separate pan, toast the chopped almonds until golden brown.
Transfer the finished pasta to a plate and sprinkle with roasted almonds.
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