Pasta with Ricotta and Tomatoes

Ingredients

• Pasta shells 10 oz
• Passata Tomato Sauce 2 tablespoons
• Arugula ½ bunch
• Olive Oil 2 teaspoons
• Chili jam 1 tablespoon
• Ricotta cheese 5 oz
• Hard Cheese 5 oz

Step-by-Step Guide

Step 1

Cut the tomatoes in half.

Step 2

Pour 1 liter of water into a pot, add salt and oil.

Step 3

Bring to a boil and add the fusilli. Cook without allowing it to boil, for the time indicated on the package.

Step 4

In a heated pan, add the tomato paste and chili sauce to the oil.

Step 5

Add the tomatoes.

Step 6

Finely chop the arugula.

Step 7

Grate the cheese on a fine grater.

Step 8

Add the arugula to the sauce.

Step 9

Drain the water.

Step 10

Add the ricotta to the pasta.

Step 11

Mix thoroughly.

Step 12

Add the hard cheese (about 2/3 of the total amount), mix again. Wait 2 minutes for the cheese to melt.

Step 13

Add the sauce.

Step 14

Stir and transfer to a serving dish.

Step 15

Sprinkle with the remaining grated cheese and serve.