Chifferi rigati with herbs

  • Difficulty


  • 350 g0SX0033
  • 1 sprig rosemary
  • 1 small bunch basil
  • 1 small bunch Italian parsley
  • 120 g ricotta
  • 2 tbsp salted capers
  • 3 tbsp grated Parmesan cheese
  • salt to taste
Chifferi Rigati n° 33


Rinse the basil, the parsley and the rosemary; rinse the capers and put everything to dry on a tea towel, then chop all the ingredients with a mezzaluna. Cook the pasta in plenty of boiling salted water.In the meanwile in a large saucepan heat over a low heat a dash of oil with the chopped herbs and the capers; then crumble some ricotta in a soup tureen and melt it with a few tbsp of the pasta’s cooking water.As sson as the pasta is cooked al dente, drain it and pour it the pan, sautée it so as to mix the flavours; pour it into the soup tureen and sprinkle with grated pecorino cheese. Serve immediately.