If you are impatient for spring to finally get on with it, make this light, fresh tasting and simple pasta dish. It looks cheerful with its bright colors and the caper, ricotta, arugula combination is so unexpectedly delicious.
400g/14oz fettuccine or tagliatelle
6 ripe tomatoes, chopped
100g bag rocket (arugula), roughly chopped
½ small red onion, finely chopped
2 Tbs capers, rinsed
4 Tbs extra-virgin olive oil
1. Cook the pasta in a large pan of boiling salted water for 8-10 minutes until just tender.
2. Meanwhile, mix together the tomatoes, rocket, onion and capers.
3. Drain the pasta and return to the pan, off the heat. Pour in the oil and toss to coat the pasta. Add the tomato mixture and toss again. Season with salt and pepper, add the ricotta in small blobs and gently toss through. Serve warm or at room temperature.
Recipe from BBC Good Food Magazine
With two EPs under her belt, Pati (also sometimes seen as Patti) Yang has a full length album coming out sometime this year. I Am Ready is the first song to be released.
Kind of tribal electronica. I like it.