Spaghetti alla carrettiera with fresh ricotta

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Tomatoes200 g
• Ricotta100 g
• Pecorino10 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Chili pepper0.5
• Basilto taste
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Put a pan of water on for the pasta. Meanwhile wash the tomatoes, remove the stalks and cut them into pieces.
2. Chop the tomatoes by hand, or with a few pulses of a blender, together with the peeled garlic, basil leaves, chilli, oil and a pinch of salt, until you have a coarse pesto; put it in a large bowl.
3. When the water boils, salt it and cook the spaghetti for the time on the packet (usually 9–11 minutes), until al dente.
4. Drain them well and tip them straight into the bowl, tossing until well coated with the raw tomato.
5. Serve with flakes of ricotta and the grated pecorino on top.