Anelletti with Tomato Sauce and Salted Ricotta

Method

1. 1

   Bring a large pot of water to a boil. Salt it generously only when it boils.

2. 2

   Heat olive oil in a wide pan over medium-low heat. Add garlic and let it perfume the oil for 1 minute without browning.

3. 3

   Add the chopped onion and cook for 6–8 minutes, stirring often, until soft and translucent.

4. 4

   Pour in the tomato passata. Add salt, pepper, basil stems, and optional sugar if needed.

5. 5

   Simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens and tastes sweet and rounded. Remove the garlic and basil stems.

6. 6

   Cook the anelletti in boiling salted water until very al dente, about 2 minutes less than the package time.

7. 7

   Reserve 120 g / 4.2 oz pasta water, then drain the pasta.

8. 8

   Add the anelletti to the tomato sauce and toss over low heat for 1–2 minutes, adding a little reserved pasta water if the sauce feels too thick.

9. 9

   Turn off the heat. Add half the grated salted ricotta and mix gently so it melts into the sauce without drying the pasta.

10. 10

    Plate immediately. Finish with the remaining salted ricotta, fresh basil leaves, black pepper, and a light drizzle of olive oil.