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Gluten-free Chitarrine pasta with ricotta cheese

Gluten-free Chitarrine pasta with ricotta cheese

Serves 4

400 g of gluten-free chitarrine pasta
1 onion
extra virgin olive oil
1 tin of peeled tomatoes
250 g of ricotta cheese
1 bunch of parsley
Salt and pepper as required


Finely chop the onion and parsley and sauté them in the oil until the onion becomes transparent. Add the peeled tomatoes, crushed with a fork, and cook over a high heat until the sauce is reduced.

Add the crumbled ricotta cheese and mix carefully until a creamy sauce is achieved then add the chitarrine pasta that has been boiled according to the package directions. Serve with a sprinkling of ground pepper.

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