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Tri-Color Rotini with Tomatoes, Basil and Ricotta Salata Cheese (Rotini Tricolore con Pomodoro, Basilica e Ricotta Salata)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: Red

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Ingredients

1-1/2 poundsplum tomatoes, peeled, seeded, and cut into 1-inch cubes
1/4 cupextra virgin olive oil
to tastesalt
to tastefreshly ground black pepper
10 leavesfresh basil, sliced thin
1 clovegarlic, minced
1 box (16 ounces)BARILLA Tri-Color Rotini
1/2 cup (2 ounces)ricotta salata cheese, grated


BRING a large pot of water to boil.
Cut an ,x” at the bottom of each tomato with a sharp knife. Dip tomatoes in boiling water for about 2 minutes. Remove from water, cool. When cool enough to handle, peel and seed tomatoes. Chop into 1-inch cubes.
MIX the tomatoes, olive oil, salt, pepper, basil, and garlic in a large bowl. . Marinate for about 2 hours.
BRING a large pot of water to a boil.
ADD pasta to boiling water. Cook according to package directions
Drain pasta and immediately add to tomato mixture.
SPRINKLE with ricotta cheese. Mix well. Transfer to serving platter or bowl and serve



Ricotta Salata is a rindless cheese made from lightly salted sheep's milk curd that is pressed and dried, then aged for at least three months


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