Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of Cacioricotta di Bufala cheese, grated
- 1/2 cup of sun-dried tomatoes, chopped
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
4. Add the grated Cacioricotta di Bufala cheese to the skillet and stir until it melts and forms a creamy sauce.
5. Add the cooked pasta to the skillet and toss to coat with the sauce. Season with salt and pepper to taste.
6. Serve the pasta hot, garnished with fresh basil leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 25g
- Carbohydrates: 60g
- Protein: 20g
- Fiber: 4g
Substitutions for ingredients:
- Cacioricotta di Bufala cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Add chopped spinach or kale to the sauce for extra nutrition.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- Use a microplane grater to grate the cheese finely for a smoother sauce.
Storage instructions:
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish the pasta with fresh basil leaves or chopped parsley.
Pairings:
- Serve the pasta with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Cacioricotta di Bufala is a traditional Italian cheese made from the milk of water buffalo.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve the pasta as a main course for lunch or dinner.
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Region: Italian