Ziti with ricotta is a traditional Italian dish, especially popular in southern Italy. This simple yet flavorful recipe is perfect for any occasion, from family dinners to Sunday lunches. In this article, we’ll explore the history of ziti, the necessary ingredients, the step-by-step preparation, and some creative variations.
1. History of Ziti
1.1. Origins of Pasta
Ziti is a type of short pasta typical of Southern Italy, similar to rigatoni but without the ridges. Their cylindrical shape makes them perfect for holding sauces and condiments, making them ideal for baked dishes or casseroles. The name “ziti” comes from the Neapolitan word “zito,” meaning “groom,” and it is said that this pasta was served at weddings.
1.2. Ricotta in Italian Cuisine
Ricotta is a fresh cheese typical of Italian cuisine, made from whey. It’s a versatile ingredient, used in many recipes, from sweet to savory. Its creaminess and delicate flavor make it ideal for pairing with pasta, creating rich and satisfying dishes.
2. Necessary Ingredients
2.1. For the Ziti
- 400 g of ziti
- 1 liter of water
- Sale q.b.
2.2. For the Seasoning
- 250 g of ricotta
- 200 g peeled tomatoes (or tomato puree)
- 100 g of grated Parmesan cheese
- 1 clove of garlic
- Extra virgin olive oil
- Fresh basil
- Salt and pepper to taste
3. Preparation of Ziti with Ricotta
3.1. Cooking the Pasta
- Bring Water to a Boil: In a large pot, bring 1 liter of water to a boil and add a generous amount of salt.
- Cook the Ziti: Add the ziti and cook according to the package directions, usually for 10-12 minutes, until al dente.
- Drain the Pasta: Once cooked, drain the ziti, but keep a little of the cooking water.
3.2. Preparation of the Dressing
- Sauté the Garlic: In a large skillet, heat 2-3 tablespoons of extra virgin olive oil. Add the crushed garlic clove and sauté over low heat until golden.
- Add the Tomatoes: Add the peeled tomatoes (or passata) and cook over medium heat for about 10 minutes, stirring occasionally. Season with salt and pepper.
- Add the Ricotta: Once the sauce is ready, lower the heat and add the ricotta. Stir well to combine the ingredients and obtain a smooth cream.
3.3. Combine Pasta and Dressing
- Toss the Ziti with the Dressing: Add the drained ziti to the pan with the ricotta and tomato dressing. If the mixture is too dry, add a little of the reserved cooking water.
- Add the Parmesan: Add the grated Parmesan and mix well until completely melted and well combined.
3.4. Plating and Serving
- Serve Hot: Divide the ziti among plates and garnish with fresh basil leaves and a drizzle of extra virgin olive oil.
- Sprinkle with Parmesan: If desired, you can add an additional sprinkling of grated Parmesan before serving.
see the continuation on the next page
Ziti with ricotta is a traditional Italian dish, especially popular in southern Italy. This simple yet flavorful recipe is perfect for any occasion, from family dinners to Sunday lunches. In this article, we’ll explore the history of ziti, the necessary ingredients, the step-by-step preparation, and some creative variations.
1. History of Ziti
1.1. Origins of Pasta
Ziti is a type of short pasta typical of Southern Italy, similar to rigatoni but without the ridges. Their cylindrical shape makes them perfect for holding sauces and condiments, making them ideal for baked dishes or casseroles. The name “ziti” comes from the Neapolitan word “zito,” meaning “groom,” and it is said that this pasta was served at weddings.
1.2. Ricotta in Italian Cuisine
Ricotta is a fresh cheese typical of Italian cuisine, made from whey. It’s a versatile ingredient, used in many recipes, from sweet to savory. Its creaminess and delicate flavor make it ideal for pairing with pasta, creating rich and satisfying dishes.
2. Necessary Ingredients
2.1. For the Ziti
- 400 g of ziti
- 1 liter of water
- Sale q.b.
2.2. For the Seasoning
- 250 g of ricotta
- 200 g peeled tomatoes (or tomato puree)
- 100 g of grated Parmesan cheese
- 1 clove of garlic
- Extra virgin olive oil
- Fresh basil
- Salt and pepper to taste
3. Preparation of Ziti with Ricotta
3.1. Cooking the Pasta
- Bring Water to a Boil: In a large pot, bring 1 liter of water to a boil and add a generous amount of salt.
- Cook the Ziti: Add the ziti and cook according to the package directions, usually for 10-12 minutes, until al dente.
- Drain the Pasta: Once cooked, drain the ziti, but keep a little of the cooking water.
3.2. Preparation of the Dressing
- Sauté the Garlic: In a large skillet, heat 2-3 tablespoons of extra virgin olive oil. Add the crushed garlic clove and sauté over low heat until golden.
- Add the Tomatoes: Add the peeled tomatoes (or passata) and cook over medium heat for about 10 minutes, stirring occasionally. Season with salt and pepper.
- Add the Ricotta: Once the sauce is ready, lower the heat and add the ricotta. Stir well to combine the ingredients and obtain a smooth cream.
3.3. Combine Pasta and Dressing
- Toss the Ziti with the Dressing: Add the drained ziti to the pan with the ricotta and tomato dressing. If the mixture is too dry, add a little of the reserved cooking water.
- Add the Parmesan: Add the grated Parmesan and mix well until completely melted and well combined.
3.4. Plating and Serving
- Serve Hot: Divide the ziti among plates and garnish with fresh basil leaves and a drizzle of extra virgin olive oil.
- Sprinkle with Parmesan: If desired, you can add an additional sprinkling of grated Parmesan before serving.
see the continuation on the next page
