Tortiglioni with tomatoes, salted ricotta and potatoes

Method

1. Peel the potatoes and cut them into cubes.
2. Cut the bacon into small cubes as well.
3. Heat 2 tbsp. of extra virgin olive oil in a pan, add the rosemary, sauté the diced bacon and the potatoes.
4. Cook until golden and crunchy, then put in a dish and set aside.
5. Wash the ripe tomatoes and chop them coarsely.
6. In the same pan heat the remaining 2 tbsp. of olive oil, add the peeled garlic clove, the tomatoes and cook for ten minutes, seasoning to taste with a pinch of salt.
7. When cooked, remove the garlic clove.
8. In the meantime, cook the Tortiglioni in plenty of boiling water.
9. Drain the pasta al dente and toss in the pan with the tomatoes.
10. Sprinkle with the roasted potatoes, add the sliced salted ricotta, stir well and serve.

Chef's tip

If you want to turn this dish vegetarian, just leave out the diced bacon or replace it with smoked tofu. If you can't find salty Ricotta, you can use Pecorino cheese instead.

Serving suggestion

Serve with a big colourful salad or vegetable side-dishes.

Wine selection

Pinot grigio, Chardonnay or Soave.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

This hearty pasta recipe is a quick and savoury starter, a great option for last-minute or unexpected dinners with friends. Easy to prepare, you will be surprised by the delicious combination of its ingredients.