| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 435 | 22g | 8g | 55g |
| sugars | fibre | protein | salt |
| 4g | 5g | 18g | 0.8g |
Something marvelous happens when you combine a profound love of dance with a passion for Cuban and Spanish cuisine – the result is a sophisticated culinary ballet of taste and tradition. The recipe for Pasta with Friggitelli and Ricotta encapsulates this harmonious blend, marrying the warm zest of fresh friggitelli peppers with the cool, creamy embrace of ricotta cheese for an unforgettable gastronomic waltz.
A Dance Between Two Cultures
My roots in the vibrant streets of Miami, where colorful Cuban culture dovetails with Spanish grace, have always influenced my culinary aspirations. This dish, Pasta with Friggitelli and Ricotta, is a beautiful testament to this cultural cadence. The friggitelli peppers bring a sizzle to your taste buds, evoking memories of up-beat salsa rhythms, while the soothing creaminess of the ricotta cheese is reminiscent of a calming Spanish serenade. It’s a captivating drama that unfolds with every bite.
Vibrant Flavors, Vital Benefits
But the allure of this dish goes beyond taste. The friggitelli peppers – a variety of sweet Italian chili – are packed with Vitamin C and antioxidants, supporting overall health and well-being. While the ricotta cheese supplies a hefty dose of protein and calcium, needed for muscle growth and bone health respectively. All this enveloped in a mix of heart-healthy olive oil, anti-inflammatory garlic, and fiber-filled pasta, makes this a dish that dances its way into your heart (and belly), leaving you twirling with health and happiness.
The simplicity of this dish lies in its striking balance, akin to the Italian classic Baked Pasta with Sausage and Ricotta or the Spanish staple Stuffed peppers. Pair it up with a refreshing salad or a side of garlic bread, and you’ve got a well-rounded meal imbued with a melody of flavors.
So, come join me on this culinary journey. Step into my kitchen, grab a plate and let’s dance this recipe to its delicious crescendo!
What You’ll Need
- 14 ounces of short pasta (like penne)
- 1 pound of friggitelli peppers
- 2 cloves of garlic
- 5 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 cup of cherry tomatoes, halved
- 1 tablespoon of fresh basil leaves
Method
Step One
To begin with, boil a large pot of salted water and cook the pasta as per the instructions on the package until al dente. Once cooked, drain the pasta and reserve 1 cup of the pasta water for later use.
Step Two
While the pasta is boiling, prepare the friggitelli peppers. Remove the stems and seeds, and then cut them into thin strips. Peel and finely chop the garlic cloves as well.
Step Three
Heat the olive oil in a large pan over medium heat. Add the chopped friggitelli peppers, garlic, salt, and black pepper to the pan. Cook for about 10 minutes, or until the peppers are tender and the garlic is lightly browned.
Step Four
Add the halved cherry tomatoes to the pan and cook for another 2-3 minutes, or until they are slightly softened. Be careful not to overcook them.
Step Five
Reduce the heat to low, then add the cooked pasta, ricotta cheese, and reserved pasta water to the pan. Toss everything together until the pasta is evenly coated in the sauce and the ricotta cheese is melted.
Step Six
Remove the pan from the heat and sprinkle the grated Parmesan cheese over the pasta. Toss once more to combine. Taste and adjust the seasoning as needed.
Step Seven
Garnish with fresh basil leaves and serve the Pasta with Friggitelli and Ricotta immediately. Enjoy this delicious dish while it’s warm.
