Serves 4
Directions
- 1Add the ricotta into the blender.
- 2Add the sun-dried tomatoes into the blender.
- 3Add the basil into the blender.
- 4Slice the jalapeno.
- 5Add the jalapeno into the blender.
- 6Add the grape tomatoes into the blender.
- 7Add salt to the blender.
- 8Add olive oil to the blender.
- 9Blend all the ingredients until smooth.
- 10Cook the pasta.
- 11When the pasta is about a minute pre- al dente, add it to a pan.
- 12Add the sauce to the pasta in the pan.
- 13Add a cup of pasta water to the pan.
- 14Cook the pasta and sauce together until the pasta is al dente and the sauce has thickened up.
Ingredients
- 200 g Ricotta
- 8 items Marinated sun-dried tomatoes
- 6 items Basil leaves
- 1 item Jalapeno
- 1 cup Grape tomatoes
- 1 tsp Salt
- 4 tbsp Olive oil
- 1 package David Rocco Strozzapreti pasta
Equipment
blenderknifechopping boardpotspoonstrainerladlepan
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner