Spaghetti Pomodoro e ricotta ( tomato and ricotta cheese sauce)

Spaghetti Pomodoro

Superb recipe, soooo italian, very easy to prepare and soooo delicious…..but the result may vary in accordance to the ricotta cheese used!
There are many kind of ricotta ( sheep, cow, buffalo, goat) but usually we buy the cow’s one because it is more silky, delicate but to me, the best ricotta to use to prepare this dish is the sheep’s one as it is more salty, it has a much more decise flavour and taste….a very simple dish that may change a lot just changing an ingredient.

Ingredientes for 1 portion of pasta:
100 grms of spaghetti
3 to 4 tblspn of extra virgin olive oil
3 tblspn tomato
1 tblspn ricotta cheese
Less than 1/2 tsp of garlic
1 tsp of oregano
1 pinch of salt
Pepper to taste

First of all start cooking the spaghetti as this is a recipe that takes the same time than pasta to cook…and maybe less!
Let fry gently the garlic and 1/2 quantity of oregano in oil for 1 or 2 minutes than add tomato, salt, pepper and let cook for 3 to 4 minutes but, if you see that the sauce is too thick, than add a couple of tablespoons of the water where you are cooking the spaghetti.
Add the ricotta cheese and smash it in the pan using a fork, you’ ll mix all well.
After 1 minute more or less, you’ll see that the oil starts to separate from the sauce, that’s your signal, the sauce is ready.
Drain the spaghetti and put them in the saucepan, stirring a little put some oil and the rest of the oregano on top of the pasta than….enjoy it!

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