Ingredients with Measurements:
- 1 pound of pasta
- 1 cup of Ricotta Affumicata di Mammola cheese, grated
- 1/2 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Grater for cheese
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add grated Ricotta Affumicata di Mammola cheese to the skillet and stir until melted and combined with the garlic and oil.
4. Drain pasta and add it to the skillet with the cheese sauce. Toss until pasta is coated with sauce.
5. Add chopped basil to the skillet and toss to combine.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 22g
- Carbohydrates: 60g
- Protein: 16g
Substitutions for ingredients:
- Ricotta Affumicata di Mammola cheese can be substituted with smoked mozzarella or any other smoked cheese.
- Fresh basil can be substituted with dried basil.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Add chopped tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Reserve some pasta water before draining in case you need to thin out the sauce.
- Use a microplane grater for the garlic to get a fine mince.
- Don't overcook the pasta, as it will continue to cook in the skillet with the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of grated cheese and a basil leaf on top.
Garnishes:
- Grated cheese
- Fresh basil leaves
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
Food safety advice:
- Make sure to cook the pasta to the recommended time to avoid any foodborne illnesses.
Food history:
- Ricotta Affumicata di Mammola is a smoked cheese from the Calabria region of Italy.
Flavor profiles:
- Smoky, creamy, and herbaceous.
Serving suggestions:
- Serve as a main dish for a quick and easy weeknight dinner.
Related Categories
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Region: Italian