Rigatoni alla Napoletana

stampa
A classic example of Neapolitan cuisine. Mint and basil both belong to the mint family and have refreshing properties.
Rigatoni
Recipes by Vegetables, Cheese
Number of people:
4
Level of difficulty:
Low
Required time:
25'
Nutritional values
per serving prepared according to this recipe.

Energy value
521 Kcal
- Protein
19 g
- Carbohydrates
88 g
- Fat
10 g

 
350 g
Fresh tomatoes
 
400 g
Aged ricotta cheese
 
100 g
Basil
 
10 sheets
Pennyroyal (mint)
 
6 sheets
Olive oil
 
2 tablespoons
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Chop a few leaves of basil and mint together.
1
Blanch the tomatoes for a few seconds in boiling water. Peel and chop.
1
In a saucepan, heat the olive oil and pour in the tomatoes. Once this has come to a boil, let cook for approximately 2 minutes. Add the salt and chopped herbs, then remove the sauce from the heat.
1
Cook the Barilla Rigatoni in plenty of salted water, drain when it is al dente, and mix it into the sauce. Season with the grated ricotta, pepper, and a drizzle of oil.

Chef's tips


Set a few leaves of mint and basil aside to garnish the plate. When cooking the sauce, add a pinch of granulated sugar to take away the acidity of the tomato.

Suggested wine


For this dish, with its lingering aroma of mint, we recommend a ready, fruity, floral and balanced wine, such as a Gallura Vermentino or Piedmont Gavi.

alternative shape



Penne Rigate Barilla 

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