Cacio and Pepper Pasta

Ingredients:

• 1 bag of rigatoni pasta
• 2 shallow tbsp of black pepper
• 1 cup of pecorino cheese
• salt
• water

Directions:

1. Boil salted water for the pasta.
2. Boil the pasta for 10-12 minutes, strain it but save 1/2 cup of the pasta water.
3. Place the pasta in a large bowl and add the pecorino cheese and pepper.
4. Add the pasta water and mix the ingredients well.

Serves: 4 persons

Tomato, Basil and Ricotta Filled Shells

Ingredients:

• 1 package of large pasta shells for filling
• 2 cups of ricotta cheese
• 3 tbsp of chives, chopped finely
• (1) 4 oz can of peeled tomatoes
• 10 basil leaves, chopped coarsely
• salt
• 2 tbsp of red wine
• 1 glove of garlic, grated
• 4 tbsp of olive oil
• water

Directions:

1. Preheat oven to 300 degrees F.
2. Boil salted water for the pasta.
3. Mix the ricotta, chives and 1 tbsp of salt in a small bowl.
4. Sautee the garlic in the oil over a medium heat for 2 minutes.
5. Add the tomatoes, red wine and basil.
6. Simmer for 6-8 minutes
7. Boil the pasta shells for 9-11 minutes.
8. Strain the shells and separate them from each other on a baking sheet.
9. Allow them to cool for 2 minutes.
10. Fill them with the ricotta cheese and place them in a baking dish.
11. Pour the tomato sauce over the shells and place them in a 300-degree oven for 8-10 minutes.

Serves: 4 persons

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