Trofi with ricotta and peeled tomatoes

Ingredients

For 4 servings

• •800 g 800 g of Mutti peeled tomatoes
• •320 g 320 g of "trofie" pasta
• •3 c. à soupe 3 tablespoons of denoted olives
• •1 1/2 onions
• •extra virgin olive oil
• •120 g 120 g of salted ricotta
• •salt and pepper

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.