500 g penne pasta
500 g slightly roasted cherry tomatoes
Sauce
1 cup ricotta cheese
3/4 cup olive oil
1/2 cup fresh spinach, chopped
1/4 cup chopped sun-dried tomato
1 minced garlic clove
Salt to taste
For sprinkling
1/2 cup grated Parmesan cheese
500 g penne pasta
500 g slightly roasted cherry tomatoes
Sauce
1 cup ricotta cheese
3/4 cup olive oil
1/2 cup fresh spinach, chopped
1/4 cup chopped sun-dried tomato
1 minced garlic clove
Salt to taste
For sprinkling
1/2 cup grated Parmesan cheese
In a large pot, place 5 liters of water, cover, and bring to a boil
Then, let it simmer
Add one and a half tablespoons of salt and let it simmer again
Add the penne pasta in batches, stir, and cook until al dente
Do not cover the pot
Drain the pasta and reserve one cup of the cooking water
Make the sauce
Mix the chopped spinach with sun-dried tomato and garlic
Add olive oil and mix well
Add ricotta cheese to the spinach mixture and stir
Season with salt to taste
Add the reserved cooking water and stir well
Combine the cooked pasta with the sauce, then transfer to a serving dish
Sprinkle Parmesan cheese on top
Garnish with cherry tomatoes
Serve immediately.
