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Pasta with Prunes and Ricotta

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Level: Easy

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Description

Pasta with prunes and ricotta. Embrace your unusual side.

Ingredients

  • 1 pound Medium-length, Thick Pasta, Such As Gemelli
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 whole Leeks, Washed And Sliced, White And Light Green Parts Only
  • 12 ounces, weight Pitted Prunes, Quartered
  • ½ cups Fresh Ricotta, Plus 1/4 Cup For Serving
  • Salt And Pepper, to taste

Preparation

Bring a large pot of salted water to a boil and cook pasta according to package directions, or until the pasta is al dente.

In a large sauté pan, heat olive oil over medium heat and add leeks, cooking until softened (roughly 5 minutes). Add the prunes and cook until softened and heated through (roughly 5–7 minutes).

Drain the pasta, reserving 1 cup of cooking water. Add cooked pasta and 1 cup of cooking water to a skillet, stirring to combine. Simmer for one minute. Add 1/2 cup fresh ricotta and stir until melted. Add salt and pepper to taste. Remove from heat and serve, topping each serving with a tablespoon or so of fresh ricotta. Now go ahead. Embrace your unusual side.

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