We came across this Joe Trivelli recipe at the weekend when trying to find a lunch dish that would use up half a tub of ricotta. It’s definitely worth buying a tub of ricotta for too.
Wine Suggestion: This dish needs a wine that has a bit of acidity and freshness, so taking inspiration from the grated Pecorino on top we went for the similarly named Pecorino grape from the Marche. The crunchy, characterful Vellodoro Pecorino from Umani Ronchi well met the mark and reminded us of summer too, which was a bonus.
Pasta with pine nuts and ricotta – serves 4
- 3 cloves of garlic, peeled
- a pinch of dried chilli flakes
- 60g pine nuts
- 300g tomatoes, peeled and chopped (Joe recommends yellow tomatoes but we had red)
- 3 sprigs of basil
- 400g short pasta, we used fusilli
- 200g ricotta
- 50g grated pecorino
- extra virgin olive oil
Put the garlic into a wide pan with 3 tablespoons of oil and place over a medium heat. When the garlic starts to turn golden, add the chilli. Turn the heat down low, remove the garlic and add the pine nuts. Allow them to colour but watch carefully or they could burn.
Add the tomatoes and basil sprigs and season. When the sauce starts to boil, reduce the heat and simmer for 15 minutes.
Meanwhile, cook the pasta in lots of boiling salty water until al dente. Scoop out a mug of cooking water before draining.
Toss the pasta with the tomatoes and pine nuts, then add the ricotta, half the pecornio and a few spoons of cooking water. Keep turning the pasta over until you have a nice consistency, adding more water if it looks dry. Serve in warm bowls with the rest of the cheese and a drizzle of your best olive oil.
(Original recipe from The Modern Italian Cook by Joe Trivelli, Seven Dials, 2018.)
Jono & Jules do food & wine 
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