Pasta with Ricotta and Mint

La storia di questo piatto

Born from the shepherd pastures of central Italy, where ricotta was never a luxury but a daily miracle of transformation, this dish carries the quiet dignity of a people who learned to find abundance in restraint. Mint grew wild along stone walls and creek beds, uninvited and generous, a green signature the land pressed into its own cooking.

Ingredienti

• 400 g pasta (spaghetti or linguine)
• 250 g fresh ricotta
• 80 ml extra virgin olive oil
• 15 g fresh mint
• 3 g freshly ground black pepper
• 10 g sea salt

Preparazione

1. Fill a large pot with cold water and bring it to a vigorous boil over high heat — you'll know it's ready when steam rises decisively. Add salt and let it dissolve completely. Drop in the pasta and stir immediately with a wooden spoon so it doesn't stick.
2. While the pasta cooks (check the box timing, usually 9-11 minutes), place the fresh ricotta in a bowl. Using a fork, gently break it up until it's creamy and silky without becoming watery — it should stay light as a cloud.
3. Pour almost all the oil into the ricotta (save a drizzle for finishing), add a generous crack of black pepper, and tear a handful of fresh mint leaves with your fingers rather than cutting them with a knife — this keeps them fragrant and prevents oxidation. Stir gently with a wooden spoon, taste, and adjust the salt.
4. When the pasta is al dente — bite a piece, it should still have a slight resistance in the center — drain it well but leave it slightly wet with cooking water. Pour it directly into the bowl with the ricotta and toss quickly but gently off the heat, combining everything together.
5. Divide among warm bowls — yes, warm bowls, trust me — finish with a drizzle of raw olive oil and a few fresh mint leaves. Serve immediately, while it's still steaming.