Spaghetti with cherry tomatoes, ricotta, pecorino, and crumbled tarallo: an Italian dish to savor.
Start by cutting the washed and stemmed cherry tomatoes in half.
In a pan, heat the garlic in the oil and add the cherry tomatoes. Season with salt and cook for 10 minutes.
Meanwhile, bring water to a boil and cook the spaghetti.
In a bowl, mix the ricotta with the torn basil and set aside.
Crumble the tarallo in a bag using a glass.
When the spaghetti is cooked, drain it and add it to the pan with the cherry tomatoes. Add the ricotta, mix, and add the pecorino.
When the pasta is well combined, turn off the heat and add the crumbled tarallo and some fresh basil. The pasta with cherry tomatoes, ricotta, and crumbled tarallo is ready. Enjoy your meal!
To be consumed immediately
Spaghetti with cherry tomatoes, ricotta, and crumbled tarallo should be eaten immediately. If there are leftovers, they can be stored in the refrigerator for up to one day, but the sauce will thicken and lose its creaminess. It is recommended to use a short pasta that absorbs the sauce well, such as fusilli.
Italia, Campania
| Energy (kcal) | 137.27 |
| Carbohydrates (g) | 18.69 |
| of which Sugars (g) | 2.55 |
| Fat (g) | 4.33 |
| of which Saturates (g) | 2.4 |
| Protein (g) | 6.66 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.11 |
