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Cacio and Pepper Pasta


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


  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


  • 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


  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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