Spaghetti with pomodorina and fresh ricotta cheese
250 g. spaghetti
Extra-virgin olive oil
Fresh ricotta cheese
Cook the spaghetti in boiling salted water. When they are cooked al dente, drain and toss them in a pan with the Pomodorina Sauce. Flavour with few basil leafs and a drizzle of olive oil. Finish the dish with fresh ricotta.