Spaghetti Tomato and Irkotta
Ingredients
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200g spaghetti
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1 cup tomato sauce
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100g Benna Irkotta
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3 cloves garlic, finely chopped
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Olive oil
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Grated Parmesan cheese
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Fresh basil leaves
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Salt and pepper
Method
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Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve some pasta water, then drain.
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Meanwhile, heat a drizzle of olive oil in a pan over medium heat. Add the garlic and sauté for a few seconds until fragrant
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Stir in the tomato sauce, season with salt and pepper, and let simmer for 1–2 minutes.
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Add the Irkotta and stir until the sauce is creamy and well combined. Simmer gently for another 2–3 minutes.
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Add cooked spaghetti into the sauce, adding a splash of reserved pasta water to loosen if needed.
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Stir in grated Parmesan and fresh basil, mixing well until the pasta is coated.
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Serve immediately, topped with extra Parmesan , ricotta and fresh basil
