Sun-dried Tomato and Ricotta Penne Regine
Simple Italian Weeknight Meals, Ready In Minutes
In the world of pasta, there is a special place for the "rosé" sauce—that perfect middle ground between a vibrant tomato base and a rich, creamy finish. This recipe takes that concept to new heights by using our Bio Orto Organic Sun-dried Tomatoes in two distinct ways to create a dish full of texture and sun-drenched flavour.
By blending these intense, organic tomatoes with creamy ricotta, we create a velvety pink sauce that coats every ridge of our Penne Regine. It is a modern, store-cupboard twist on a classic that looks as beautiful as it tastes.
Check out the Carluccio's Recipe Below...
The Secret: Double the Texture
The brilliance of this dish lies in the contrast. While half of the sun-dried tomatoes are blended to infuse the sauce with their sweet, concentrated essence, the remaining half are left whole. These whole pieces provide a satisfying, chewy "pop" of flavour against the silkiness of the ricotta.
Pairing this with Penne Regine—the "Queen" of penne—is essential. Its deep ridges and hollow centre are designed specifically to trap thick, creamy sauces, ensuring you get the perfect balance of pasta and cream in every mouthful.
Ingredients (Serves 2)
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250g Penne Regine (available in our artisanal pasta range)
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250g fresh Ricotta cheese
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1 clove of garlic, peeled
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A handful of fresh basil leaves
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Sea salt and freshly cracked black pepper
Method
1. The "Pink" Base
Drain the Bio Orto Organic Sun-dried Tomatoes, reserving the oil. Take half of the tomatoes and place them in a blender or food processor with the ricotta, the garlic clove, and a tablespoon of the reserved tomato oil. Blend until you have a thick, smooth, vibrant pink cream.
2. Prepare the Texture
Roughly chop the remaining half of the sun-dried tomatoes. These will be tossed through at the end to provide that essential chewy contrast.
3. The Perfect Boil
Cook the Penne Regine in a large pan of generously salted boiling water until al dente. Just before draining, reserve half a cup of the starchy pasta water. This is vital for loosening the ricotta sauce into a restaurant-quality glaze.
4. The Marriage
In a large bowl (or the pasta pan off the heat), combine the cooked penne with the whipped sun-dried tomato and ricotta cream. Add the chopped whole tomatoes and the reserved pasta water a tablespoon at a time, tossing gently until the sauce reaches a silky, coating consistency.
5. The Final Flourish
Taste and season with salt and plenty of black pepper. Tear the fresh basil leaves over the top and finish with a light drizzle of Extra Virgin Olive Oil to add a peppery brightness.
Why It Works
This recipe is the epitome of the Italian larder. It uses a few high-quality, long-life staples to create a fresh-tasting, elegant meal in the time it takes to boil a pot of water. The Bio Orto tomatoes bring a level of organic purity and sweetness that elevates the ricotta, making this a standout dish for a quick midweek dinner or a casual weekend lunch with friends.
Shop the Bio Orto Organic range and our Artisanal Pastas in the Carluccio's Online Deli today.
