Trofie with ricotta and peeled tomatoes

Ingredients

4 servings

• 800 g Mutti peeled tomatoes
• 320 g trofie pasta
• 3 tablespoons pitted olives
• 1/2 onion
• extra virgin olive oil
• 120 g salted ricotta
• salt and pepper

Steps

1. 1

   Drain and cut 400g of peeled tomatoes into pieces, setting the puree aside.

2. 2

   Roughly chop the olives and the onion.

3. 3

   Add the crushed tomatoes to the chopped olives and onion.

4. 4

   Open the second can of peeled tomatoes and collect the tomato puree, adding it to the one already set aside. Season with salt, pepper, and add 2 spoonfuls of oil. Let it rest.

5. 5

   Meanwhile, cook the pasta in salted water and heat up the tomato puree set aside.

6. 6

   Drain the pasta and pour it into a bowl with the hot tomato sauce, adding the sauce made with peeled tomatoes, olives, and onion. Add fresh basil to flavor the dish and serve with freshly grated salted ricotta.