Ribbon noodles in tomato-ricotta sauce

Ingredients

Directions

1. 1

   Clean, wash and drain the sugar snap peas. Wash the cherry tomatoes. Peel and chop the onion. Drain the dried tomatoes on a sieve and collect the tomato oil. Cut the tomatoes smaller.

2. 2

   Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.

3. 3

   Roast the pine nuts in a pan without fat, take them out. Heat the oil and 1 tablespoon of tomato oil in the pan. Sauté the onion in it. Add dried tomatoes and cherry tomatoes and stir-fry for about 5 minutes.

4. 4

   Add 1/4 l water and bring to the boil. Stir in stock. Add sugar snap peas and cook for about 2 minutes.

5. 5

   Mix the sour cream and ricotta, stir into the tomatoes, bring to the boil once. Season with salt, pepper and 1 pinch of sugar. Wash the basil, shake dry and remove the leaves. Stir the pine nuts into the ricotta sauce.

6. 6

   Drain the pasta and mix with the sauce.