Two of my friends from college arrived in Shanghai a few days ago. As they are from my hometown my mom gave them a little package to bring here for me.
It was full of delicious treats! It made me soooo happy and made me miss home more than ever!
Among many other things she also sent me a fantastic, tasty aged ricotta cheese and some Southern typical cut of pasta: le sagne n’cannulate!
I can’t translate that, Im sorry…
Now having all these fresh ingredients on hand, I decided to use them to make lunch today!
This is the simplest yet most tasty meal I’ve had in a long time!
As I always say: simple, comfy food is the BEST!
Ingredients (serves 2):
- 8-10 fresh grape tomatoes
- 2 tbsp olive oil
- 1/4 onion
- 2 tsp salt
- 180 g sagne
- 1/2 cup grated aged ricotta cheese
- 5-6 leaves of fresh basil
Chop up the onion and saute’ it in a pan with about 2 tbsp of extra virgin olive oil until nice and gold
Meanwhile wash and peal off the grape tomatoes and cut each of them in 4 parts
Throw the tomatoes into the pan
add some salt
a few leaves of fresh basil and cook on medium-high without covering it for about 10-12 min
Grab your pasta, this is what we in Lecce call Sagne N’cannulate. I’m pretty sure you cannot find them here in Shanghai, but you can replace them and use any kind of twisted, curved pasta cut
Cook’em according to package instructions adding about 1 tsp of salt to the water. When the pasta is al dente, drain it and add it to the sauce
Grab this bad boy: aged ricotta cheese! Love it!
Grate about 1/2 cup
and srpinkle more than half of it onto the pan
Stir well. Move the pasta to a serving plate
Sprinkle the top with the remaining cheese
and decorate with some basil leaves
The real kick of this dish is this aged ricotta cheese. Im not 100% sure but you might be able to buy it at Bottega.
One serving provides:
- Calories: 402
- Fat: 15 g
- Carbohydrates: 50 g
- Protein: 11g