Spaghetti With Ricotta Cheese and Roasted Pine Nuts

Ingredients:

• 6 tbsp pine nuts, toasted
• 250 g ricotta
• 100 g semi sundried tomatoes in oil, drained, cut into thin strips
• 3 tbsp chives, chopped
• 1/4 teaspoon freshly grated nutmeg
• 10 baslicumblaadjes, chopped + extra for garnish
• 4 tbsp extra virgin olive oil
• 2 tablespoons hot water
• 500 g spaghetti
• Salt and pepper to taste

Preparation:
1. Put the ricotta, sundried tomatoes, chives, nutmeg, pine nuts and basil in a large schaal.Voeg the oil, hot water and some salt and pepper toe.Vermeng together well and allow the mixture to rest and come to room temperature.
2. Meanwhile, cook the pasta beetgaar.Giet the pasta and put it in the bowl with the ricotta mixture. Toss the pasta here for 30 seconds om.En Serve the pasta immediately.

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Penne Amatriciana

Ingredients:

• 50 ml extra virgin oloijfolie
• 100 g pancetta, cut into small pieces
• 1 red onion, finely sliced
• 3 cloves garlic, finely chopped
• 1 large branch rosemary, needles chopped
• 1 tsp chilli flakes (or more to taste)
• 125 ml red wine
• 300g small tomatoes, quartered
• 300 g penne
• Handful basil leaves, torn into pieces
• 25 g Parmesan cheese, freshly grated

Preparation:
1. Heat the olive oil in a frying pan and fry the pancetta until golden in color. Add the onion, garlic, rosemary and chili flakes and cook gently under stirring occasionally until it begins to brown. Add the wine and let boil. Add the quartered tomatoes add (I took roma tomatoes) and cook gently, uncovered, until tender and a sauce starts to seem.
3. While the sauce on the stove cook the penne according to package instructions. Drain the penne and add them to the sauce. Add the basil and drizzle with a little olive oil.
4. Divide the pasta on plates and sprinkle with Parmesan cheese versgerapste.

Source: BBC Good Food.

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