Macaroni with ricotta

Macaroni with ricotta


  • 300 g macaroni
  • 2 cloves of garlic
  • 300 g sheep’s milk ricotta cheese
  • white pepper
  • P.G.I. Sicilia Oil


Place garlic, salt, ricotta and oil in a food processor and blend.
In a large pot of salted boiling water, cook the macaroni until they are “al dente”. Just before draining the pasta, remove a cupful of cooking water and set aside.
Drain the pasta and tip it into your serving bowl, pour the sauce on top. If needed, add a little of the cooking water set aside and toss to coat. Top off with ground pepper.
Serve hot your macaroni with ricotta.

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