Tagliolini with roasted tomatoes, basil and salted ricotta



  • 250g Tagliolini all’uovo Agnesi
  • 500g cherry tomatoes
  • Basil
  • 70g salted ricotta
  • Extra virgin olive oil
  • Salt and Pepper to taste


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

Enjoy your meal! :)