The recipe for penne with fresh tomatoes is a fresh and tasty dish, typical of Italian tradition. The simplicity of the ingredients and their freshness make this pasta perfect for summer. The penne is seasoned with ripe and flavorful cherry tomatoes, ricotta salata, extra virgin olive oil, fresh basil, and oregano. The result is a light yet flavorful first course that will win over all palates. Try it!
Wash and dry the tomatoes and slice them, letting them fall into a salad bowl
At the end of the operation, drain the vegetable water that has settled at the bottom of the salad bowl and season the tomatoes with oil, a little salt (the ricotta is quite salty), pepper, torn basil, and oregano
Grate the ricotta using a large-holed grater
Cook the pasta, drain it, mix it with the tomato salad, and complete the seasoning with the grated ricotta
Mix quickly and serve the pasta immediately, which should be enjoyed while still hot
Cutting Board
Knife
Store in the refrigerator for up to two days.
A fresh and light summer dish.
Italia
| Energy (kcal) | 212.64 |
| Carbohydrates (g) | 38.57 |
| of which Sugars (g) | 2.75 |
| Fat (g) | 3.79 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 7.81 |
| Fiber (g) | 1.23 |
