• Casa Del Gusto

Bucatini con datterini gialli, ricotta e pinoli.

500 gr Bucatini

800 gr Pomodori Datterini Gialli

160 gr Ricotta

120gr Pinoli


Cut the datterini tomatoes in half and brown them in a pan with a drizzle of oil. Let it cook.

Meanwhile, toast the pine nuts and, once lightly coloured, reduce them to crumbs with the help of a rolling pin.

At this point go back to the tomatoes that will be cooked by now.

All you have to do is blend them with ricotta, a generous handful of Parmesan cheese and a little water from the cooking pasta.

Drain the pasta, mix it with the delicious yellow cream obtained from the tomatoes and ricotta mix, adding another ladle of cooking water , stir it gently. Serve and add the pine nuts. Enjoy your meal.

15 views0 comments

Recent Posts

See All

Unit 10 Fairway Trading Estate

Green Lane



London, UK



Tel 020 8099 3949






Office Hours

09.00 - 15.30