Whipped Ricotta and Piccolo Pomodoro Tomatoes Pasta

Whipped Ricotta and Piccolo Pomodoro Tomatoes Pasta


1/2 pound of Bella Cucina Bucatini Pasta
1 cup fresh ricotta cheese
1 Teaspoon Bella Cucina Wild Oregano & Sage Salt
1/4 cup Bella Cucina Extra Virgin Olive Oil
1- 6oz. jar Bella Cucina Piccolo Tomatoes Antipasti
Pinch of ground black pepper and a few springs fresh basil for garnish



In a large pot, heat 8 cups of water with a pinch of salt over high heat until boiling. Add the pasta and let it soften into the water. Stir occasionally for even cooking and to prevent the pasta from sticking to the pot. Cook until al dente (to the tooth), about 10-12 minutes, then drain.

While the pasta is cooking, you can add the ricotta, salt, and olive oil to a food processor. Blend just until light and whipped. Set aside or until ready to use.

Place the drained pasta back in the pot. Toss with the ricotta mixture until well coated. Add the tomatoes and all of its liquid and stir just until incorporated. Serve in bowls or on a platter. Garnish with pepper and basil leaves.

Serves 4 as a starter or 2 as a main dish.

Back to blog