Maritati pasta from puglia with cacioricotta cheese

Warm up (only very slightly) our Basil Tomato Sauce in a large non-stick frying pan. In the meantime, grate the cacioricotta cheese (use the larger grating side of your grater). The cheese should not be grated too fine.

Heat our Extra Virgin Olive Oil Delicato with a peeled clove of garlic, and perhaps crushed chili pepper too. When the sauce has reduced, add basil and turn the gas off.

Boil the maritati pasta pieces in abundant, salted water. Drain when the pasta is ‘al dente’. Transfer to the frying pan with the sauce. Turn the gas on again and sauté the dish for a minute to get the right balance of flavors. Now add some of the cacioricotta cheese. Turn the gas off and mix thoroughly. Transfer the maritati pasta pieces to your plates while still very hot, and spinkle on some grated cacioricotta cheese. Add some basil to each plate and serve immediately.