Pasta with ricotta cheese and sun-dried tomatoes sauce, mozzarella bites and crispy breadcrumb

• 10 minutes to prepare • 10 minutes to cook • Serves 4

10 MINUTES 

 

Sun-dried tomatoes are a typical product from the South of Italy where, in summer, you can enjoy the sight of many tomatoes divided by half and laid under the sun to dry.

In this very tasty recipe, we seasoned rigatoni pasta with a sauce made of sun-dried tomatoes and other typical Mediterranean ingredients such as buffalo milk ricotta and mozzarella cheeses, pepper and EVO oil in which we toasted some ​​crispy breadcrumb.

You will get a first course rather simple but with an unforgettable early taste of summer!

Here are ingredients for the 4-serving recipe:

 

320 g rigatoni pasta

250 g buffalo milk ricotta cheese

15 sun-dried tomatoes preserved in EVO oil

60 g homemade bread crumbs

125 g buffalo milk mozzarella cheese - cut into 4 pieces -

EVO oil

salt and pepper

1. Put a pot of water to boil and salt it
2. Prepare the sauce of sun-dried tomatoes: pour sun-dried tomatoes in a blender without draining them from the oil in which they are preserved. Add a pinch of salt and blend until the sauce is fairly grainy
3. Pour the sauce in a pan and add the buffalo ricotta. If the mixture is dry, you may dilute it with a few tablespoons of cooking water. Once you achieve a creamy consistency, turn off the heat
4. Pour rigatoni pasta into the boiling water and cook it al dente
5. Meanwhile, proceed with preparing the breadcrumb: in a pan heat 3 tablespoons of EVO oil and, when it is hot, add the bread crumbs. Toast it, stirring constantly until it is golden and crisp, then keep aside
6. Drain pasta and pour it into the pan with the sun-dried tomatoes and ricotta sauce and sun-dried tomatoes. Stir gently to mix
7. Sprinkle pasta with a handful of breadcrumbs and freshly ground pepper, then place at the center of each plate 1 bite of buffalo mozzarella cheese. Your rigatoni pasta is ready to be served and enjoyed!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

In the Lakota language, the word Tatanka is translated as buffalo. However, according to native Lakota speakers, the literal translation is something more like “He who owns us.”

According to their belief, as the four leggeds came before the two leggeds, they are our older brother, we came from them. Before them, we were the root people. We came from them. We are the same thing. That is why we are spiritually related to them. We cannot say that we own the buffalo because he owns us.