FIDANZATI CAPRESI ALLA RICOTTA, POMODORO SECCO E FRUTTA SECCA

The sun is shining and I'm about to go out for some shopping, but before that I'd like to tell you about the gorgeous recipe I made up last Saturday.

Serving 6 starving people

600 g of Fidanzati Capresi (it's a lovely pasta shape made by Gragnano)

300 g of sheep ricotta

2 dried tomatoes, chopped

1 good handful of roasted, peeled and chopped pine nuts, walnuts and hazelnuts

1 garlic clove

about 10 fresh basil leaves, washed, drained and roughly chopped

5 tablespoons of extravirgin olive oil

salt

black pepper

half a glass of fresh milk

freshly grated parmesan cheese

Pour the extravirgin olive oil in a large frying-pan, add the garlic clove, the chopped dried tomatoes, the chopped nuts and let cook on a high flame for about 3 minutes, then get rid of the garlic clove, add the ricotta, the milk, some salt and stir until creamy. Turn off the fire and allow to rest for few minutes. Drain your pasta but not completely: leave some water in order to avoid drying off. 

Transfer into the pan, add the basil and stir well for half a minute. Serve with some ground black pepper and parmesan cheese.