Easy Italian flag pasta

An easy way to enjoy a tricolore of Italian flavours.
italian,penne,pasta,recipes,tomato,ricotta,olive o

Recipe from: 04 December 2015
Preparation time: 10
Cooking time: 25


  • 250
  • 2
    olive oil
  • 300
    Roma tomatoes, left whole or halved
  • 200
  • 15
    basil leaves extra-virgin olive oil
  • sea salt flakes and freshly ground black pepper
Servings: Change Serving



Cook the penne according to packet instructions.

In the meantime, heat the olive oil over a medium-high heat in a medium-sized saucepan and add the tomatoes. Cook quickly, tossing and stirring, until they look glossy and softened and their skins are starting to pucker and burst.

Add the ricotta and hot, cooked, drained pasta and toss well to heat everything through over a medium-high heat. Add 2 generous handfuls of torn basil leaves and serve immediately drizzled with extra-virgin olive oil and seasoned with sea salt flakes and freshly ground black pepper.

Words and image: Fairlady magazine

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Read more on: italian  |  pasta  |  olive oil  |  ricotta  |  tomato  |  recipes


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