Pasta with Ricotta, Tomato, and Walnuts

Pasta with ricotta, tomato, and walnuts is a hearty and aromatic dish, an alternative way to enjoy a creamy and flavorful pasta dish. Here is the recipe:

Ingredients

• 320 g of pasta (penne or rigatoni type)
• 250 g of fresh ricotta
• 400 g of peeled tomatoes (or tomato passata)
• 100 g of coarsely chopped walnuts
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste
• Grated Pecorino Romano (optional)
• Fresh basil for garnish (optional)

Preparation

1. Start with preparing the sauce. In a large skillet, heat a little extra virgin olive oil and sauté the peeled garlic cloves until golden. If you prefer, you can remove them later for a milder flavor.

2. Add the peeled tomatoes to the sauté, crushing them with a fork if necessary. If using passata, pour it in directly. Let it cook over medium heat for about 15-20 minutes, until the sauce has reduced and is flavorful. Season with salt and pepper to taste.

3. While the sauce cooks, bring a pot of salted water to a boil and cook the pasta according to the package instructions, remembering to drain it al dente.

4. In a large bowl, mix the ricotta with a pinch of salt and pepper until creamy and easy to work with.

5. Toast the chopped walnuts in a non-stick skillet until lightly golden, being careful not to burn them. Then set them aside.

6. When the pasta is ready, drain it and transfer to the skillet with the tomato sauce, adding a little pasta cooking water if needed to bind the sauce.

7. Turn off the heat and add the ricotta to the pasta, stirring well to combine.

8. Serve the pasta on plates, sprinkling the toasted walnuts on top and, if desired, a dusting of grated Pecorino Romano and a few fresh basil leaves for garnish.

Trivia

Walnuts not only add a crunchy touch to the recipe, but are also a very common ingredient in Italian cuisines, especially in the Center and South, where they are often used for pestos, sweets, and as a seasoning for many dishes.