Pasta alla Nonna

Submitted by martina10 on December 15, 2009 - 1:42pm

Summary

Yield
SourceAntonia Viatori Martinez
Prep Time20 minutes

Description

This is a favorite request from Isabela and Sofia whenever Nonna visits Omaha.

Ingredients

  • 4 large tomatoes (preferably from new jersey), chopped
  • 1 lb fresh ricotta cheese
  • 3 tbsps fresh basil, finely chopped
  • 1 tbsp lemon juice
  • 1 lb barilla fiori pasta (any shape will do, but this is the original)
  • 3 tbsps oliva oil
  • 1 cup parmigiano regiano, grated

Instructions

Mix the tomatoes, basil and oil in a bowl and let sit at room temperature to develop the flavor.

Cook the pasta in about 2 gallons of salted water.

Drain the pasta and toss immediately with the ricotta until well blended.

Add the tomato mixture and stir well.

Serve with grated Parmigiano Regiano.

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