Trofi with ricotta and peeled tomatoes

Method

1. 1

   Drain and cut 400g of peeled tomatoes into pieces while keeping the purée aside

2. 2

   Chop the olives and onion coarsely.

3. 3

   Add crushed tomatoes to the olives and chopped onion.

4. 4

   Also open the second box of peeled tomatoes and get the tomato purée by adding it to the one already set aside. Season with salt, pepper and add 2 spoons of oil. Let it rest.

5. 5

   Meanwhile, cook the pasta in salt water and heat the tomato purée aside.

6. 6

   Drain the pasta and pour it into a bowl with the hot tomato sauce, adding the sauce with peeled tomatoes, olives and onion. Add fresh basil to perfume the preparation and serve with freshly grated salty ricotta.

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