Italian
Cold Pasta with Ricotta and Cherry Tomatoes
by Giallozafferano · 2.9M subscribers on YouTube
A creamy, no-cook sauce made with ricotta and cherry tomatoes, tossed with al dente pasta, cubes of caciocavallo cheese, and Taggiasca olives. Perfect for a summer picnic or beach day.
- Difficulty
- easy
Ingredients
11 items- 450 gPomodorini (per la crema)Use pizzutelli or cherry tomatoes
- 200 gRicotta di BufalaFresh ricotta, preferably buffalo
- 15 gBasilFresh basil leaves
- 2 tbspParmigiano ReggianoGrated
- 30 gExtra Virgin Olive OilExtra virgin olive oil
- Salt(optional) — To taste
- Pepper(optional) — To taste
- 320 gShort PastaCasarecce or similar short pasta
- 200 gCaciocavalloCut into small cubes
- 50 gOlive Taggiasche SnocciolatePitted Taggiasca olives
- 220 gPomodori sardi (o pomodorini)Sardinian tomatoes or cherry tomatoes, halved
Method
- Blend 450 g cherry tomatoes, 200 g ricotta, 15 g basil, 2 tbsp Parmesan, 30 g olive oil, salt, and pepper until smooth to make the cream.
- Cook 320 g short pasta (e.g., casarecce) in salted boiling water until al dente (8 minutes). Drain and rinse under cold water to stop cooking.
- In a large bowl, toss the pasta with the ricotta cream until well coated.
- Add 200 g caciocavallo cut into cubes, 50 g pitted Taggiasca olives, and 220 g Sardinian tomatoes (or cherry tomatoes) halved. Mix gently.
- Garnish with fresh basil leaves and serve cold.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
