Ricotta Salata Caprese
Ingredients
Preparation
Combine tomatoes, basil, garlic, and olive oil in a large bowl. Season to taste with salt and pepper, and set aside.
Add fettuccine and a pinch of salt to boiling water. Boil for 5–7 minutes. After draining, toss the fettuccine with the tomato mixture to combine.
Top with grated ricotta salata and serve with a drizzle of balsamic glaze.
Imagine a dish that captures the vibrant spirit of spring and the laid-back allure of summer—that’s our basil pasta enjoyed caprese-style. The juicy pop of ripe tomatoes, the aromatic kiss of fresh basil, and the subtle, salty tang of ricotta salata come together in a symphony of flavors. This dish is like a sun-drenched afternoon in the Italian countryside, served up on your plate—perfect for al fresco dining or a light, refreshing meal.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
