Pasta with tomato and ricotta cheese with basil oil

Pasta with tomato sauce, who doesn't like it? It is perhaps the healthiest and most loved comfort food by Italians.
What happens if we add a delicious ricotta and a few drops of basil oil ? The result is an irresistibly creamy pasta that will please adults and especially children. For the recipe we used mezzepccheri rigati , but if you want you can use the pasta shape you prefer. For example macaroni, penne, fusilli or even spaghetti, let your imagination run wild!

A recipe created for us by Pause Atelier dei Sapori di Reggio Children, to introduce the little ones to the discovery of extra virgin olive oil and its use in cooking

Pasta al pomodoro e ricotta con olio al basilico

Reggio Children is an international center for the defense and promotion of the rights and potential of children. It was created to enhance and strengthen the experience of the municipal schools and infant-toddler centers of Reggio Emilia, known in Italy and around the world as the Reggio Emilia Approach®.

Ingredients

(per 6 persone)

750 g di pasta (mezzi paccheri rigati o altro formato a piacere)
550 g di passata di pomodoro Coppini Arte Olearia
140 g di trito di sedano, carota e cipolla
50 g di Parmigiano Reggiano grattugiato
140 g di ricotta vaccina
50 g di olio al basilico Coppini Arte Olearia
1 spicchio d’aglio
Sale q.b.

Procedure

Preparation:

Let's start by boiling plenty of salted water to cook the pasta. We have opted for a Gragnano pasta, famous for its flavour and its cooking resistance. In the meantime, finely chop the celery, carrot and onion; let it stew together with the garlic over low heat for about 4 minutes. As soon as the chopped ingredients are lightly browned, add the tomato puree and a pinch of salt, then let the sauce reduce over low heat for about 6 minutes. When the sauce is ready, we can dilute the ricotta mixed with the Olive & Basilico condiment . Drain the pasta and add it to the creamy mixture, mixing delicately from top to bottom. At this point, we can plate the pasta and garnish each dish with grated Parmigiano Reggiano.

Advise:

Adding a few pitted green olives to the sauce will create an interesting contrast between the sweetness of the sauce and the saltiness of the olives.