Black Pasta with Ricotta


  • 3/4 lb black pasta
  • 1/4 cup ricotta cheese
  • 4 tbs extra virgin olive oil
  • 1 small red chilie, seeded and minced
  • Small handful of fresh basil
  • kosher salt and fresh cracked black pepper
Black pasta is typically colored with squid ink, which has a citrus like flavor.

  • Cook the pasta in a large pan of salted water until aldente. About 8 minutes.
  • Meanwhile, put the ricotta in a bowl and season with salt and pepper to taste. Add a little hot water from the pasta pan to mix it to a smooth consistency.
  • Drain the pasta.
  • Heat the olive oil gently in a clean pan and add the pasta with the chili and salt and pepper to taste. Toss  quickly over high heat to combine.
  • Divide the pasta equally among four bowls, then top with the ricotta cheese.
  • Sprinkle with the basil and serve.

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