Spaghettoni with whipped ricotta
Ingredients
4 persons
- 600 grams of spaghettoni
- 2 tablespoons ELVEA Doppio Concentrato
- 680 gram Elvea Passata with Basil and Oregano
- 800 gram ELVEA Cubed Fresh Basil
- 400 grams ricotta
- 6 anchovies
- 2 lemons
- 2 cloves of garlic
- basil leaves
- chili flakes
- pepper
- salt
- sugar
- olive oil
- Parmesan cheese
Preparation
-
1
Zest the peel of half the lemon. Make sure you only take the yellow part. The white part will make your dish bitter. Put it in a bowl together with the ricotta, a drizzle of olive oil, and salt & pepper. Whisk into a fluffy mixture.
-
2
Take some of the anchovy oil in a pan. Turn up the heat and add the anchovies. Also add some olive oil and stir regularly until the anchovies have completely melted. Now add the pressed garlic and cook for about 30 more seconds.
-
3
Add the tomato concentrate and some chili flakes. Fry briefly.
-
4
Deglaze with the passata and the diced tomatoes. Add basil and let simmer on low heat for 15 to 30 minutes. Season with pepper and salt at the end. If desired, also add a pinch of sugar.
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5
Cook the spaghetti until al dente in well-salted water. Transfer directly into the sauce. Stir well. Serve with a spoonful of whipped ricotta, Parmesan cheese & some torn basil.
