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Ingredients
400 g tagliatelle
6 tomatoes ripe finely chopped
100 g arugula roughly chopped
0.5 small onion red finely chopped
2 tbsp capers rinsed
4 tbsp olive oil extra virgin extra-virgin
250 g ricotta cheese
Equipment
frying pan
sieve
Directions
Immerse the tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket, onion and capers.
Drain the pasta and return to the pan, off the heat.
Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again. If youre serving it cold, hold the pasta in the sieve under the cold tap until its cool, then toss in the oil and tomato mixture. Season well, add the ricotta in small blobs and gently toss through.
