Ingredients for 4 person:
- 250 gr of Tagliolini Filotea
- 250 gr of Buffalo Ricotta
- 200 gr of Nebrodi Provola
- 1 bottle of tomato sauce
- salt
- basil
- 1 clove of garlic
- extra virgin olive oil
Directions:
Put the tomato sauce, a tbsp of extra vergin olive oil, the basil and a clove of garlic, in a saucepan and let cook them on low heat for at least 1 hour.
Meanwhile, add in a bowl the ricotta cheese with two spoonfuls of tomato sauce and mix very well, until get a creamy blend.
Cook the Tagliolini in plenty of salted boiling water for one minute, drain the egg pasta and dress it with the creamy of ricotta and tomato, some cutted Provola cheese and some hot tomato sauce. Mix up very well and cook on low heat for at least two minutes.
Serve adding a sprinkle of provola on top and enjoy!
Buon appetito!
Ringraziamo Eleonora, Viola e Marianna, foodbloggers di Le tre cucchiarelle, autrici della ricetta e della foto realizzate con la nostra pasta all’uovo.
