Pasta - Ricotta and bell pepper cream

Pasta is one of the most famous italian dishes. It is easy to make and most of the times all the ingredients are sitting in the fridge. This sauce is made with ricotta and belly pepper cream

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the onions.

Step 2

Slice the cherry tomatoes in half.

Step 3

Clean the bell pepper and slice in small cubes.

Step 4

Pour a couple of spoon of olive oil in a pan. Ease down the garlic and remove it after a couple of minutes.

Step 5

Ease town the cherry tomatoes, add some some salt and stir. After five minutes add the onions, bell pepper, and a bit of salt and pepper. Cook the sauce for another fifteen minutes so the bell pepper can become soft.

Step 6

Put the sauce into a food processor with the walnuts, some olive oil, a handful of grated caciocavallo and the ricotta. Mix for a minute to get a smooth sauce.

Step 7

Put the sauce back into the pan and keep the heat low while preparing the pasta.

Step 8

Prepare the pasta. Cook it in salty boiling water as long as indicated on the box. For this dish, it might be better to choose a short type of pasta.

Step 9

When the pasta is ready, strain it and put it in the pan with the sauce. Increase the heat and stir the pasta for a couple of minutes. Serve adding some more grated caciocavallo and some basil.