Pasta con ricotta

Well my readers out there might be forgiven for thinking that I don't do any cooking or baking unless it's a sweet. You might also be forgiven for thinking that I'm a wog who never cooks Italian food. Well you'd be wrong, (although it's not too far from the truth).

But when I just need simplicity, and when I just need something fast, I turn to one of my mum's dishes that I think she has cooked intermittently throughout my living life - pasta con ricotta. Don't make me translate that for you, it's completely obvious.

Here is the recipe, but sorry, there is no way I could give you any measurements, you just need to work that out for yourself. Depending on how many people you're cooking for. You will need:

Spaghetti
Ricotta
Margarine
Salt to taste, and
Pepper to taste if you're a skip! Actually even I put pepper on this dish sometimes, it works exceptionally well.

Anyway, cook the spaghetti (add salt), but while the spaghetti is cooking, place the ricotta in a bowl and add a generous dollop or two of margarine. Grab a ladle and from the saucepan (yes the saucepan with the pasta cooking), take some of the (already salted) water and add to the ricotta and margarine. Mash together with a fork. I suppose the consistency you're after is one that is light and fluffy and has a 'thick pouring' consistency.

When the pasta is cooked, strain, return the pasta to the saucepan, then just add the ricotta to the pasta. Stir it through with a fork, and serve.

Now, my mum now only buys the non-fat ricotta, but recently I have started to purchase the full fat ricotta again. I do think it has more flavour, but if you're watching your diet or cholesterol, then the low-fat cheese is just as good. However, make certain the ricotta is fresh - ask the shop assistant what days the ricotta comes in, so you know when to purchase it.



There is another version of this dish that I found in a newspaper once (actually I think Aldo may have found it). It has grated zucchini, chilli, garlic and lemon from memory, but I'll have to post that one another day.