This dish can be made 100 ways. It’s one of the first dishes you eat as an Italian kid: macaroni with butter and ricotta cheese. Once you grow up, you add stuff in, but the base remains the same. I’ll try to limit myself and just give you my top five versions.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.
Step 2
Place the ricotta, butter, and Parmigiano or Romano in a large bowl.
Step 3
Heat a small skillet over medium heat. Add the EVOO and onions and cook for 5 minutes. Add the peas and parsley and cook for 2 minutes. Turn off the heat.
Step 4
Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Top the pasta with the peas, basil, and halved grape tomatoes. Season with a little salt. Toss and serve at the table.
