Ricotta Spaghetti

In a mortar and pestle, pound diced tomato with a tablespoon of olive oil, salt and black pepper. It doesn’t need to be completely pounded; it is just to bind diced tomatoes with olive oil, salt and black pepper. If you don’t have a mortar and pestle, put it into a blender/food processor and pulse it just to mix it all. Take this mixture to the fridge.

In a large saucepan, boil some water. As soon as water start boiling, add a pinch of salt and put spaghetti in it. Cook for 7 to 10 minutes, depending on the kind of pasta you’re cooking. To make things a little easier, after 5 minutes, using a fork, take a spaghetti and check if it’s soft. If it is still hard, cook more. After is cooked, drain and rinse. Set aside.

Take a medium bowl. In that, using a fork, mince ricotta. After doing that, add the remaining tablespoon of olive oil, a pinch of salt, dried herbs and mix.

To serve, place spaghetti on a plate, Top with ricotta, followed by the tomato mixture.