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Spaghetti with marinated tomato and hard ricotta

  • 2 hours and 18 minutes
  • Easy
  • First Courses
A fresh and exquisite first dish

Ingredients: Per 4 servings

  • ¾ lb spaghetti
  • 1 lb tomatoes, costoluti
  • 2 oz mature ricotta cheese
  • 3 ½ tablespoons extra virgin olive oil
  • 10 basil leaves
  • 1 clove of garlic
  • salt and pepper


Rinse, halve, and seed the tomatoes, then thinly slice them. Place them in a large salad bowl with the oil, basil, and garlic and season with salt and pepper.
Stir to combine. Let the tomato mixture marinate at room temperature for 2 hours.
Bring a pot of salted water to a boil and cook the spaghetti until al dente; drain.
Transfer spaghetti to the bowl with the tomato mixture and toss to combine.
Grate the hard ricotta and sprinkle it over spaghetti before serving.