Ingredients
- 400g of calamarata
- 200g of sun-dried tomatoes
- 200g of ricotta
- 100g of chopped almonds
- 2 cloves of garlic
- olive oil
- butter
- parsley
Method
Heat the olive oil in a frying pan, brown the chopped garlic and add the parsley.
Add the sun-dried cherry tomatoes and the chopped almonds and cook for 2-3 minutes.
In the meantime, cook the calamarata in plenty of salted water.
Drain the pasta and add the tomato and almond sauce, adding a knob of butter.
Add the ricotta and mix well until it blends completely.
