Millerighe Pasta with Ricotta & Cherry Tomatoes

Millerighe Pasta with Ricotta & Cherry Tomatoes




  1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Millerighe pasta and cook according to the package directions.
  2. Mix the ricotta cheese in a container with a spoon of water in order for it to become creamy and add a sprinkle of salt and some fresh grounded pepper.
  3. While the pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium with the cherry tomatoes (cut some of them in half). Let cook covered for about 15 min with a pinch of sea salt.
  4. When the Pasta is ready, drain it and mix is with the ricotta cheese, then top it with the cooked tomatoes and some fresh basil!

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  • Arianna Scutiero
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