Ricotta salata is the aged, salted version of ricotta: firm, white, with a clean sharpness that fresh ricotta doesn’t have. It grates like pecorino but without the barnyard note. In Puglia and Sicily they use it the way other regions use pecorino romano: over pasta, over salads, over grilled vegetables.
The pepper compote here warms in the pan with a little olive oil, then loosens with pasta water into something between a condiment and a sauce. Ricotta salata finishes it at the table.
Penne holds this sauce well. The ridges catch it.
Set servings and units first. You can change them anytime.
Bring a large pot of well-salted water to a boil.
Warm 2 tbsp extra-virgin olive oil in a wide pan over medium heat. Add the garlic (whole, lightly crushed) and cook for 1 minute until fragrant. Remove the garlic.
Add the Gusta pepper compote to the pan. Stir over medium heat for 3 to 4 minutes until warmed through and slightly thickened. Keep warm on low.
Add the penne to the boiling water. Cook for 11 minutes. Before draining, reserve 3/4 cup of pasta water.
Drain the pasta and add directly to the pan with the pepper compote. Toss over medium heat, adding pasta water a little at a time until the pan is glossy and the pasta is evenly coated. About 2 minutes.
Remove from heat. Tear a few basil leaves over the top and grind on black pepper. Bring the grated ricotta salata to the table and let each person add their own.
You made Pasta con Composta di Peperoni e Ricotta Salata. Time to eat.
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Ricotta salata is the non-negotiable finish here. Fresh ricotta would melt and make the dish wet. If you cannot find ricotta salata, a young pecorino shaved very thin is the closest substitute.
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Six Italian regions. Nothing reformulated. Imported direct.
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