Pasta ai Pomodori Secchi

Sun-dried tomatoes were invented in the south of Italy to overcome food shortage during winter and difficult times.

Italian people cut tomatoes in halves and literally hung them in the sun to dry, so they could last much longer. Soaking them in olive oil not only makes them last longer, but also gives them a lovely extra flavor.

Personally, I love sun-dried tomatoes, and when I moved to Italy, one of the first things I did was my own conserve of sun-dried tomatoes.

One of the best things about sun-dried tomatoes is that they have a very strong flavor and, for this reason, I like to use them in sauces.

Last week I decided to mix sun-dried tomatoes with pasta sauce to enhance the flavor, and I added a bit of ricotta for a smoother texture and I just loved the results, so here is my recipe.

Ingredients

• 125g (4oz) of sun-dried tomatoes
• 125g (4oz) ricotta cheese
• 250g (9oz) of your favorite basic tomato sauce
• A tablespoon of extra virgin olive oil

Directions

• Put the sun-dried tomatoes in a food processor and chop them until they become almost creamy
• Add the ricotta and mix them together using the food processor
• Heat the plain sauce with a spoon of olive oil on a low heat
• Turn off the heat
• Add the mix of sun-dried tomatoes and ricotta
• Add it to your favorite pasta

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