Tagliolini with roasted tomatoes, basil and salted ricotta
- Roast the tomatoes in the oven at 180° for about 40 minutes, having seasoned with oil, salt and pepper.
- Once cooked, blend some of the tomatoes and season with salt and pepper.
- Cook the pasta in boiling water for 6 minutes, drain and add the sauce.
- Decorate the dish with shavings of salted ricotta, some basil leaves and a few roasted tomatoes chopped in half.