Ricotta and Tomato Pennette are a simple and tasty first course, typical of Italian tradition. Mixed sheep's milk ricotta blends with tomato and Parmesan to create a creamy and flavorful sauce. This dish is perfect for highlighting the flavors of the summer season.
Cut the tomatoes into pieces and sauté them with oil, garlic, salt, basil and chili pepper
Boil the pasta and then toss it with the sauce, the ricotta in pieces and Parmesan shavings
Pan
Teaspoon
Cutting Board
Italia
| Energy (kcal) | 272.53 |
| Carbohydrates (g) | 45.84 |
| of which Sugars (g) | 3.25 |
| Fat (g) | 4.98 |
| of which Saturates (g) | 2.72 |
| Protein (g) | 10.99 |
| Fiber (g) | 1.7 |
| Sale (g) | 0.04 |
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