- 16 rigatoni
- 150 gr ricotta
- 10 slices of soppressata (2 mm thick)
- Fresh mint, cut in small pieces
- Zest of half a lemon
- 15 cherry tomatoes
- 1 garlic clove
- 2 slices of ginger
- Fresh basil
- Olive oil, salt and pepper
Let's start from the sauce. Warm up 2 tbsp of olive oil in a pan. Add the garlic clove, the ginger and 4 basil leaves. Cook on medium heat for about 5 minutes, or until the garlic starts to get darker. Add the cherry tomatoes cut in half. Cook them on higher heat for about 10 minutes, they need to lose their water. Remove the garlic, the ginger and the basil. Add salt and pepper to your liking and finally blend everything in order to get a smooth and creamy sauce.
While the tomatoes are cooking, boil some water for the pasta. When the water is boiling, add a tsp of salt and stir it in. Add the rigatoni and cook them for the amount of time written on the bag.
To prepare the filling, start with the soppressata. Warm up a pan with just a bit of olive oil, add the sliced soppressata and let it cook for just 2 minutes per side. You want it to become a little crispy on the outside. Once ready, cut every slice in small cubes and add them to the ricotta together with the lemon zest and the mint. Add some pepper and mix very well. Fill a sac a poche with the ricotta cream and get ready to compose your dish.
Divide the cherry tomato sauce within two plates. Cut off the tip of the sac a poche and fill every rigatone with the ricotta cream. Add eight rigatoni per plate, on top of the tomato sauce, standing. Add some extra mint leaves and fresh olive oil and enjoy your delicious dish!