Pasta with Sun-dried Tomato Pesto, Ricotta, and Anchovies

Name: Pasta with Sun-dried Tomato Pesto, Ricotta, and Anchovies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Rigatoni 11.3 oz; Anchovies in oil 5; Basil to taste; Basil 0.7 oz; Extra virgin olive oil 3 ½ tbsp; Water cold 2 spoonfuls; Sun-dried tomatoes in oil 2.5 oz; Hazelnuts 0.3 cup; Extra virgin olive oil 2 tbsp; Parmigiano Reggiano PDO cheese 0.7 oz; Water ½ cup; Fine salt to taste; Black pepper to taste; Goatmilk ricotta cheese 1 cup; Colatura di alici (fishsauce) 2 tsp; Water cold 2 tbsp; Fine salt to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

An incredible-tasting pasta: today we tempt you with pasta with sun-dried tomato pesto, ricotta, and anchovies! A main dish that will help you discover new ways to prepare homemade pesto. Basil, in this recipe, is used to prepare an aromatic oil that will add a fragrant and flavorful note. The sun-dried tomato pesto has been revisited and enriched with hazelnuts and Parmigiano Reggiano DOP. A fresh ricotta cream and anchovies complete this fabulous dish with intense flavors. Test yourself by exploring other pesto recipes like these:

INGREDIENTS

Rigatoni 11.3 oz (320 g)

Anchovies in oil 5

Basil to taste

for basil oil: Basil 0.7 oz (20 g); Extra virgin olive oil 3 ½ tbsp (50 g); Water 2 spoonfuls - cold

for the pesto: Sun-dried tomatoes in oil 2.5 oz (70 g); Hazelnuts 0.3 cup (50 g); Extra virgin olive oil 2 tbsp (30 g); Parmigiano Reggiano PDO cheese 0.7 oz (20 g); Water ½ cup (100 g); Fine salt to taste; Black pepper to taste

for the ricotta cream: Goatmilk ricotta cheese 1 cup (250 g); Colatura di alici (fishsauce) 2 tsp (10 g); Water 2 tbsp (30 g) - cold; Fine salt to taste

Preparation

How to prepare Pasta with Sun-dried Tomato Pesto, Ricotta, and Anchovies

To prepare the pasta with sun-dried tomato pesto, ricotta, and anchovies, start with the basil oil. Blanch the basil in boiling salted water for 2 seconds 1, then drain it into a bowl of ice water to cool and keep the color vibrant 3.

Squeeze it out 4 and place it in a tall glass with oil and cold water 5. Blend with an immersion blender 6.

Once the mixture is blended 7, strain it 8 and set it aside. Move on to the pesto: in a tall glass, add the drained sun-dried tomatoes 9.

Add the hazelnuts, Parmigiano 10, water, salt 11, pepper, and oil 12.

Blend with the immersion blender 13, and once smooth, set it aside 14. In a bowl, add the ricotta and anchovy sauce 15.

Season with a pinch of salt, mix 16, and transfer to a piping bag 17. Meanwhile, cook the pasta 18.

Cut the anchovies into small diamond shapes 19. Drain the pasta, reserving a bit of the cooking water, and place it in a bowl. Mix with the pesto 21, adjusting the consistency with the cooking water until creamy 21.

Plate the dish by placing the basil oil at the bottom 22, pipe dollops of ricotta cream, distribute the anchovies, and add basil leaves. Serve the pasta with sun-dried tomato pesto, ricotta, and anchovies cold or warm.

How to store

We recommend consuming the pasta with sun-dried tomato pesto, ricotta, and anchovies immediately. If there are leftovers, you can store them in the fridge for a couple of days. You can prepare the pesto and basil oil in advance.

Tips

Salt sparingly as the seasoning will be quite salty. Goat ricotta has a strong flavor; if you don't prefer it, you can substitute it with cow ricotta. If you want a smoother basil oil, use a paper filter to strain it more finely.

For the translation of some texts, artificial intelligence tools may have been used.