Tomato olive leaves with strong ricotta

Ricotta forte is a classic ingredient of the Apulian gastronomic tradition that perhaps not everyone knows, but which once discovered becomes a real "must" in the kitchen. "Dissolved" in the sauce, ricotta forte enriches it with body and character, and gives your first courses an intense and original taste. Try it by following our recipe, which is the traditional Apulian one, simple and genuine. Enjoy your meal!

Sauté a little onion in oil. Add the tomato puree. Cook for about ten minutes. Season with salt. Cook the pasta in boiling salted water. While the pasta is cooking, take three or four tablespoons of tomato sauce and add a tablespoon of strong ricotta. Mix well so that the ricotta melts and flavor the sauce well. Drain the pasta, season with the sauce and sprinkle with the strong ricotta sauce. Enjoy.