Ruote with cherry tomatoes on ricotta cream and wild fennel | Gegè Mangano
Ingredients for 2 people
- 160 g of Benedetto Cavalieri Ruote (wheels pasta)
- 200 g of cherry tomatoes
- 60 g of sheep ricotta
- 10 g of wild fennel
- Extra virgin olive oil
- Garlic
- Salt to taste
Method
For the ricotta cream
Sieve the ricotta and add some pasta cooking water. "Work" it until it becomes very creamy.
For the cherry tomato sauce
Sauté a clove of garlic in olive oil. After washing the cherry tomatoes thoroughly, let them cook for about half an hour, adjusting with salt and gradually adding water. Then add the wild fennel.
For the pasta
Cook the pasta in plenty of salted water. Afterwards, drain and mix it in cherry tomato sauce (prepared earlier). Place the ricotta cream on a serving plate and place the ruote with fennel on top. 
