| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ripe tomatoes; chopped |
| 6 |
tb |
Extra virgin olive oil |
|
|
Gen. amount fresh basil leaves; roughly torn |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Fresh ricotta cheese |
| 14 |
oz |
Conchigliepasta shells or similar |
| 1 |
c |
Parmigiano Reggiano; freshly grated |
|
|
Extra virgin olive oil; for drizzling |
INSTRUCTIONS
In a large bowl mix the tomatoes, olive oil, salt and black pepper
together. Leave to infuse for at least 15 minutes, then add the Ricotta.
Cook the pasta in plenty of lightly salted water until al dente. Drain and
toss together with the tomatoes and ricotta. Sprinkle generously with
Parmesan and drizzle with olive oil. Serves 4 to 6.
Posted to EAT-L Digest 24 Jul 96
Date: Thu, 25 Jul 1996 01:39:20 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”