Pasta Alla Titta refers to a vegetarian Pasta sauce that tastes great with any kind of pasta and indeed can elevate the taste of the same.
Ingredients:
* 4 medium-sized courgettes
* 2 cloves of garlic
* 200g of ricotta cheese
* 500g of spaghetti
* olive oil
* fine salt
* freshly ground pepper
* Parmesan cheese
Method of Preparation:
Place a large pan filled with cold water and bring it to boil on medium flame. Parallely chop the courgettes into discs which could be sliced as thick as coins. Put some Olive oil in the pan and place in it the peeled garlic Clevey. Heat the oil on a low flame. By now, the water in the pan would have boiled, in which pour some pasta and boil till they soften. In the pan, pour the courgettes, and stir, keeping the fire low. Cook the contents in the frying pan untill they turn brown in color. Once you can feel the aroma of Courgettes, remove the pan from flame. The pasta by this time would be ready.
For the Sauce:
# When the pasta is ready, drain it of its water (and don't forget to keep the glassfull of cooking water) and pour it in the pan over the courgettes. Immediately after, pour in the ricotta cheese, and mix thoroughly.
# If the ricotta doesn't seem enough, or the consistency seems too dry, use the pasta's cooking water to balance it out. Add it a spoonfull at the time, until you obtain a creamy consistency.
# At this point, grate some parmesan cheese.
# Plate the pasta, add some pepper and as much parmesan cheese as you like, and you're ready to go
Ingredients:
* 4 medium-sized courgettes
* 2 cloves of garlic
* 200g of ricotta cheese
* 500g of spaghetti
* olive oil
* fine salt
* freshly ground pepper
* Parmesan cheese
Method of Preparation:
Place a large pan filled with cold water and bring it to boil on medium flame. Parallely chop the courgettes into discs which could be sliced as thick as coins. Put some Olive oil in the pan and place in it the peeled garlic Clevey. Heat the oil on a low flame. By now, the water in the pan would have boiled, in which pour some pasta and boil till they soften. In the pan, pour the courgettes, and stir, keeping the fire low. Cook the contents in the frying pan untill they turn brown in color. Once you can feel the aroma of Courgettes, remove the pan from flame. The pasta by this time would be ready.
For the Sauce:
# When the pasta is ready, drain it of its water (and don't forget to keep the glassfull of cooking water) and pour it in the pan over the courgettes. Immediately after, pour in the ricotta cheese, and mix thoroughly.
# If the ricotta doesn't seem enough, or the consistency seems too dry, use the pasta's cooking water to balance it out. Add it a spoonfull at the time, until you obtain a creamy consistency.
# At this point, grate some parmesan cheese.
# Plate the pasta, add some pepper and as much parmesan cheese as you like, and you're ready to go
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