Quick and delicious, this pasta is sure to become one of your favorite go-to weeknight dishes. A sprinkling of capers adds just the right amount of tang to the creamy ricotta sauce.
|Salt1 pound strozzapreti or short pasta3/4 pound fresh ricotta cheese
3/4 cup, plus 2 tablespoons low-fat milk
1/4 cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves or a pinch dried thyme
Bring a large pot of salted water to boil. Add pasta and cook until al dente.
While pasta is cooking, heat ricotta and milk in a large skillet over medium-low heat, stirring, until warmed through. Add capers and season generously with pepper. Remove from heat.
When pasta is ready, drain and return to pot; immediately toss with oil. Add ricotta sauce, place over medium-heat and stir to combine and heat through, about 1 minute. Season to taste with salt. Immediately divide pasta among plates, sprinkle with thyme and pepper and serve.
Recipe is from La Cucina Italiana (http://lacucinaitalianamagazine.com/)