Ricotta, lemon and anchovies pasta
Better enjoyed on the porch of your Airbnb facing the sea, this pasta can als be easily made in a city since the ingredients are easily available.
Ingredients
Serves: 4 portions
Prepping time: 30 min
Cooking time: 15 min
320g spaghetti
6 anchovy filets
160g fresh ricotta
1 lemon
1 cup breadcrumbs
1 garlic clove
Parsley to garnish
Salt, pepper and olive oil to taste
Preparation
Bring a pot of water to boil. While you wait, put the ricotta in a bowl, season it with pepper and mix it until smooth.
In the meanwhile, warm up some olive oil in a pan and add the breadcrumbs. I like to add a bit of salt, cook them until they’re nicely toasted and put them aside.
Warm up some more oil and add the garlic clove and the anchovies, let them melt.
Cook the spaghetti in abundant boiling saltwater until al dente. Drain them by keeping some cooking water, and mix them in the bowl with the ricotta. Add some cooking water if you want a more creamy texture.
Add the anchovies oil and serve by topping with some lemon zest, the parsley and the breadcrumbs!
