Pasta with Ricotta and Mint (Pasta alla Ricotta e Menta)

La storia di questo piatto

This is a home-kitchen dish of the Italian table, built on nothing but fresh ricotta, mint and good olive oil. It makes no claim to ancient pedigree; its quiet honesty is the whole of its identity.

Ingredienti

• 400 g spaghetti or linguine
• 300 g fresh ricotta
• 80 ml extra virgin olive oil
• 15 g fresh mint
• 3 g freshly ground black pepper
• 40 g coarse salt for the cooking water
• 2 g fine salt for the ricotta cream
• 40 g grated Pecorino Romano (optional)

Preparazione

1. Fill a large pot with about 4 liters of water and set it over high heat with the lid on: it takes 12-15 minutes to reach a vigorous boil. Meanwhile, get started on the ricotta cream so you don't waste time.
2. In the meantime, take a large bowl and add the fresh ricotta. Gently mash it with a fork until smooth and velvety. Tear 12 g of mint leaves by hand (about a generous handful) and set aside the smaller leaves for the finish: tear rather than cut them, so they stay fragrant and don't oxidize.
3. Add 60 ml of oil, the black pepper, a pinch of fine salt, the torn mint and, if you like, the pecorino to the ricotta. Stir gently with a wooden spoon, taste and adjust the salt. Keep the bowl ready beside the stove: the remaining 20 ml of oil will be used raw for the finish.
4. When the water boils vigorously, add the coarse salt and let it dissolve. Drop in the pasta and stir immediately with a wooden spoon so it doesn't stick. Cook following the package times, usually 9-11 minutes, tasting one minute early: it should remain al dente, with a slight resistance at the center.
5. Just before draining, scoop out about 150 ml of cooking water with a ladle. Loosen the ricotta with 3-4 spoonfuls of this hot water, stirring until you get a fluid, smooth cream. Drain the pasta and transfer it straight into the bowl, tossing gently off the heat; if needed, add more cooking water a spoonful at a time until the cream coats each strand without looking dry.
6. Divide among warm plates, finish with the remaining drizzle of raw oil, the reserved small mint leaves and a grinding of pepper. Serve immediately, while it's still steaming.